one-pot-chili-mac

Hearty One-Pot Chili Mac

TOTAL
40min
PREP
10min
COOK
30min
Easy

Indulge in the ultimate comfort food classic with this easy one-pot chili mac recipe. Tender macaroni cooks directly in a rich, savory chili made with ground beef, hearty beans, and diced tomatoes, all finished with a generous blanket of melted cheddar cheese. It's a satisfying meal that's perfect for busy weeknights and guarantees minimal cleanup.

480 Calories
30g Protein
45g Carbs
20g Fats

*Nutrition per serving

One Pot
Chili
Macaroni
Beef

Ingredients

Servings: 6
1 tablespoon Olive oil
1 pound Lean ground beef
1 medium Yellow onion
3 cloves Garlic
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Smoked paprika
1 teaspoon Dried oregano
1 teaspoon Salt
1/2 teaspoon Black pepper
1 (28 ounce) can Canned diced tomatoes
1 (15 ounce) can Canned kidney beans
4 cups Beef broth
2 cups Elbow macaroni
1 1/2 cups Shredded cheddar cheese
for garnish Fresh cilantro or green onions

Steps

1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned and no pink remains. This usually takes about 5-7 minutes. Drain any excess grease from the pot.

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Ensure the beef is well browned for maximum flavor. Draining the grease prevents the dish from becoming overly oily.

2

Add the chopped yellow onion to the pot with the browned beef. Sauté for 3-5 minutes, stirring occasionally, until the onion has softened and become translucent. This step builds a foundational aromatic flavor for your chili mac.

3

Stir in the minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another 1 minute, stirring constantly, until the spices are fragrant. This 'blooming' of the spices enhances their flavor significantly.

4

Pour in the undrained canned diced tomatoes, rinsed and drained kidney beans, and beef broth. Stir everything together well, scraping the bottom of the pot to loosen any browned bits, which are packed with flavor.

5

Add the uncooked elbow macaroni to the pot and stir to ensure it is fully submerged in the liquid. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is tender and most of the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

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Stirring the pasta frequently during simmering is crucial to prevent it from clumping or sticking to the bottom of the pot, ensuring even cooking.

6

Remove the pot from the heat. Stir in 1 1/2 cups of shredded cheddar cheese until it is completely melted and creamy. The residual heat from the chili mac will melt the cheese beautifully.

7

Ladle the hot One-Pot Chili Mac into bowls. Garnish with additional shredded cheddar cheese, fresh chopped cilantro, or green onions, if desired. Serve immediately and enjoy!

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