One-Pot Chili Mac (Printable)

A cozy mix of chili, beans, and macaroni simmered with spices and creamy cheese in one pot.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (450 g) or ground turkey

→ Vegetables

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

→ Pantry

05 - 1 can (15 oz / 425 g) kidney beans, drained and rinsed
06 - 1 can (15 oz / 425 g) diced tomatoes
07 - 1 can (15 oz / 425 g) tomato sauce
08 - 2 cups (16 fl oz) beef or vegetable broth
09 - 2 cups (7.75 oz / 220 g) 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 (5.3 oz / 150 g) shredded cheddar cheese
17 - ½ cup (4 fl oz) sour cream (optional, for serving)

# Step-by-Step:

01 - In a large pot or Dutch oven, cook ground beef over medium-high heat, breaking it into small pieces. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Mix thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until macaroni is tender.
06 - Remove the lid and stir in shredded cheddar cheese until fully melted and creamy.
07 - Plate the chili mac hot, optionally topping each serving with a dollop of sour cream.

# Expert Advice:

01 -
  • One pot means less cleanup, more time enjoying the food and company around your table.
  • It tastes even better the next day, making it perfect for meal prep or reheating on a rough Wednesday.
  • The combo of chili spices and creamy pasta hits that sweet spot between comfort and sophistication.
02 -
  • Stir occasionally while simmering or the pasta on the bottom will stick and scorch, turning bitter—learned that the hard way.
  • If it looks too thick when the pasta is done, add a splash of broth or water; if it's too thin, cook uncovered for another minute and it'll thicken as it cools.
  • Don't skip rinsing the canned beans and tomatoes or you'll get a weird salty metallic taste that ruins the balance.
03 -
  • Use fresh shredded cheese from a block instead of pre-shredded—it melts smoother and makes the sauce creamier.
  • Taste as you go and adjust the spices before adding the pasta; it's easier than trying to fix the whole pot later.
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