One-Pot Chili Mac (Printable)

Savory chili and creamy macaroni combine in a hearty one-pot meal with melted cheddar.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (substitute ground turkey for a lighter option)

→ Vegetables

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

→ Pantry

05 - 1 can (15 oz) kidney beans, drained and rinsed
06 - 1 can (15 oz) diced tomatoes
07 - 1 can (15 oz) 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 - In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart as it cooks. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, and minced garlic to the pot. Sauté for 3 to 4 minutes until softened.
03 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Stir in kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni until evenly combined.
05 - Bring the 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 cover and stir in shredded cheddar cheese until fully melted and creamy.
07 - Dish servings hot, optionally garnished with a dollop of sour cream.

# Expert Tips:

01 -
  • Everything happens in one pot, which means fewer dishes to face after dinner—and that alone might save your evening.
  • It tastes like comfort food made by someone who knows you, warm and familiar but still exciting enough to feel special.
  • You can have it on the table in just over half an hour, making it perfect for those nights when hunger hits harder than your planning skills.
02 -
  • Don't skip the step of draining the kidney beans properly—leave them sitting in a colander for a minute so excess liquid doesn't dilute your flavors.
  • Timing the pasta is everything; add it uncooked so it finishes cooking in the liquid and absorbs all those flavors instead of cooking separately and tasting plain.
  • If you're using turkey instead of beef, it won't render as much fat, which means your dish might taste lighter but also slightly less rich, so consider adding an extra tablespoon of butter when browning it.
03 -
  • Use a Dutch oven or heavy-bottomed pot so the heat distributes evenly and nothing sticks or scorches on the bottom while you're not looking.
  • Add the pasta uncooked directly to the pot instead of pre-cooking it—this is the secret that makes it taste cohesive instead of like two separate dishes thrown together.
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