Treasured Craft Kitchen

Chili mac dry mix is a shelf stable, dry packed meal made from tomato powder, cheese powder, chili seasonings, and protein rotini, layered into one quart jar for long-term storage. This recipe uses shelf-stable powders, so no canner and no jar sealing process are required.

Store the jar dry. When you’re ready to eat, add browned ground chicken and water, then cook it all in one pot. Dinner is ready in about 30 minutes.

Below is the full ingredient list, assembly steps, and cooking instructions.

Why Make Chili Mac Dry Mix Instead Of Buying It?

1. Ingredient Transparency
   Boxed helper and skillet meal mixes often contain preservatives, anti-caking agents, and artificial flavors. Make your own and control every ingredient.
   
2. One-Pot, Ready in Minutes.
   Brown the meat, add the jar and water, then simmer. No separate sauce, no draining pasta.
   
3. Save Money and Rotate Your Stock
   Buying powders in bulk and mixing at home can lower your cost per meal. Quart jars stack, label, and date easily.
   
4. Shelf Stable Until Cooking Day
   The jar contains only dry ingredients, so no refrigeration is needed. Add fresh ground meat when you’re ready to cook.

Ingredients

For a full list of ingredients, be sure to reference the recipe card below!

• Protein Rotini – Rotini holds its shape during a long simmer, and its spirals trap the thick chili sauce. Any small noodle works great here!
• Chicken Bouillon – Adds savory depth to the tomato base. Learn to make your own clean version here.
• Spices – Chili powder, cumin, onion powder, and garlic powder give it that classic chili flavor.
• Ground Chicken – Added at cooking time, not stored in the jar. Any ground meat works though!

Specialty Ingredients You’ll Need

• Powdered Milk – Powdered milk creates a creamy base without fresh dairy in the jar.
• Tomato Powder – Tomato Powder replaces tomato sauce and gives the mix its chili color and tang. It is shelf-stable, unlike canned or fresh tomato products once opened. We’re adding new recipes all the time! We make our own tomato powder – Subscribe to our newsletter we’ll let you know as soon as it launches!
• Butter Powder – Butter Powder adds richness while keeping the jar completely dry.
• Cheddar Cheese Powder – Cheese Powder adds sharpness and helps thicken the sauce. White or yellow cheddar both work.

Milk Powder

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Tomato Powder

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Butter Powder

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Cheese Powder

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Instructions

1. How to Assemble Shelf Stable Chili Mac in a Jar
   Add the powders and spices first so they settle at the bottom. Layer in this order: powdered milk, tomato powder, butter powder, cheddar cheese powder, chicken bouillon, chili powder, onion powder, cumin, and garlic powder. Add the dried rotini last. Seal with a lid. Label and date the jar.
   
2. How to Cook Shelf Stable Chili Mac From the Jar
   Brown the Meat: Cook 1 lb ground chicken in a large pot. Drain the fat. Add the Jar Contents and Water: Pour in the jar contents and 3 cups of water. Stir well to break up any powder clumps. Simmer: Bring to a boil, then reduce the heat and simmer 12–15 minutes, stirring occasionally. Rest: When most of the liquid is absorbed and the pasta is al dente, remove from heat. Let stand 3 minutes so the sauce thickens.

Ingredient Substitutions

The beauty of home cooked meals is that you control the ingredients! Here are a few substitutions I’ve tried with great success in this recipe:

• Instead of Tomato Powder – add 2 tbs of tomato paste to your browned chicken. Mix well to fully coat the chicken before adding in your jar contents and water.
• Instead of Ground Chicken – Ground beef is traditionally used in this Boxed Helper dupe. I like ground chicken as lean protein. Turkey is great too!
• Instead of Protein Pasta – Use a sturdy, small dry pasta like elbows or shells. Cook time may change, so check for al dente at 12 minutes. My general rule is to add less water when switching up the pasta since each will absorb different amounts. You can always add more water as it cooks away but you can’t take it out if you’ve started with too much!

Frequently Asked Questions

Butter, Cheese, and Milk Powder? I have never heard of these things! What exactly are they?

Dairy powders have been used in commercial products for ages! You’re favorite cheddar flavored chip, boxed mac n cheese, sausages (they make surprisingly great meat binders!) and so much more. Dairy Powders are freeze dried versions of their real form, and then ground into a powder. Be sure to check the ingredient labels if you alter from my recommendations as it can be easy to sneak in anti clumping agents or cheaper alternative filler ingredients.

Is this a pressure-canned recipe?

No. This is a dry pantry jar, not a pressure-canned or water-bath-canned recipe. The jar holds only shelf-stable dry ingredients. You add meat and water on the stove when you’re ready to cook.

How long does the dry jar stay shelf-stable?

Stored in a sealed jar away from heat, light, and moisture, the dry mix stays shelf-stable for several months. Make sure your using a clean, dry spoon when assembling the jar.

Can I make this jar shelf-stable for longer-term storage?

Yes. Add an oxygen absorber to the jar before sealing. It reduces oxidation and helps extend shelf life. Mylar Bags also work well for space saving techniques.

Shelf Stable Chili Mac Dry Mix Recipe Card

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