One-Pot Chili Mac
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This One-Pot Chili Mac combines the heartiness of classic chili with the comfort of cheesy macaroni, all cooked in a single pot for easy prep and minimal cleanup. It’s a family-friendly dish that’s perfect for weeknight dinners, potlucks, or anytime you’re craving something cozy and satisfying.
Did You Know?
Combining pasta with chili in one pot not only saves time but also allows the pasta to absorb all the rich flavors as it cooks. This method creates a dish that’s flavorful, creamy, and perfectly cohesive. Fun Fact: The starch from the pasta helps thicken the sauce, making it extra luscious and comforting!
Yield
Serves 6
Ingredients
For the Base:
1 tablespoon olive oil
1 pound ground beef (or turkey)
1 small onion, diced
1-2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juices
2 cups beef broth (or chicken broth)
1 cup elbow macaroni
Salt and pepper, to taste
For the Cheese:
1 cup shredded cheddar cheese
Optional Toppings:
Fresh parsley or cilantro, chopped
Sour cream
Sliced jalapeños
Instructions
Step 1: Sauté the Beef and Onions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
Step 2: Add Garlic and Spices
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1-2 minutes until fragrant.
Step 3: Add Beans, Tomatoes, and Broth
Add the kidney beans, diced tomatoes (with juices), and beef broth. Stir everything together until well combined.
Step 4: Cook the Macaroni
Add the elbow macaroni to the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the macaroni is tender.
Step 5: Add Cheese
Once the pasta is cooked, stir in the shredded cheddar cheese until melted and creamy.
Step 6: Serve
Season with salt and pepper to taste. Garnish with fresh parsley or cilantro and serve hot. Top with sour cream or jalapeños for extra flavor.
Nutritional Information (Per Serving)
Calories: 380, Protein: 20g, Carbohydrates: 30g, Fiber: 5g, Net Carbohydrates: 25g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 65mg, Sodium: 600mg, Sugars: 5g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Pasta Choices: If you don’t have elbow macaroni, use any short pasta like rotini, penne, or shells.
- Protein Swaps: Substitute ground beef with ground turkey, chicken, or even plant-based meat for a lighter option.
- Add Veggies: Bulk it up with bell peppers, corn, or zucchini for added nutrition and color.
- Make It Spicy: Add a dash of hot sauce, cayenne pepper, or diced jalapeños for extra heat.
- Cheese Variations: Swap cheddar for Monterey Jack, pepper jack, or Colby for a different flavor.
- Meal Prep: Make ahead and refrigerate for up to 3 days. It also freezes well for up to 3 months.
- Budget-Friendly: Use pantry staples and store-brand ingredients to keep costs low without sacrificing taste.
- Double Up: Easily scale up the recipe for a crowd by using a larger pot and doubling the ingredients.
- One-Pot Efficiency: Cooking everything in one pot means fewer dishes and a quicker cleanup.
- Topping Variations: Add crushed tortilla chips or a sprinkle of green onions for extra crunch and flavor.
Let’s Learn About Flavor Layering
In this recipe, sautéing the garlic and spices with the beef before adding liquids helps bloom the flavors, creating a rich and deeply satisfying dish. The starch from the pasta thickens the sauce, while the cheese adds a creamy finish. This one-pot wonder is a perfect example of how simple techniques can build complex flavors.