One-Pot Chili Mac (Printable version)

Hearty chili with beans, macaroni, and cheese made together for effortless comfort and rich flavor.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (or turkey as lighter option)

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Pantry

05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can diced tomatoes
07 - 1 (15 oz) can tomato sauce
08 - 2 cups beef or vegetable broth
09 - 2 cups uncooked elbow macaroni

→ Spices

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper

→ Dairy

16 - 1½ cups shredded cheddar cheese
17 - ½ cup sour cream (optional, for serving)

# Directions:

01 - Heat a large pot over medium-high heat and cook ground beef, breaking up as it browns. Drain fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic; cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper; cook 1 minute until fragrant.
04 - Mix in kidney beans, diced tomatoes, tomato sauce, broth, and uncooked macaroni; stir thoroughly.
05 - Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally until pasta is tender.
06 - Remove lid and stir in shredded cheddar cheese until melted and creamy.
07 - Dish out hot and top with a dollop of sour cream if preferred.

# Expert Tips:

01 -
  • Everything cooks in one pot, so you spend more time eating and less time scrubbing.
  • It's forgiving enough for a weeknight but impressive enough to serve when friends drop by.
  • The cheese melts right in, making it creamy and deeply satisfying without any fancy moves.
02 -
  • Use a large pot or Dutch oven, not a small saucepan, because the pasta needs room to move and the liquid needs space to simmer without boiling over.
  • Don't skip rinsing the canned beans; it really does reduce the gas and makes the whole dish feel lighter.
  • Taste the broth straight from the carton before you use it because some brands are aggressively salty, and you can't take that back once it's in.
03 -
  • Use a wooden spoon instead of a whisk; it protects the pasta and won't scrape your pot.
  • Don't cover the pot with a lid that's too tight or it will boil over; crack it slightly if you see steam building up.
  • Shred your cheese from a block while the pot is simmering so it's ready to stir in the moment the pasta is tender.
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