One Pot Chili Mac Recipe

Looking for a quick and easy weeknight dinner? Try this One-Pot Chili Mac recipe! Combining the flavors of hearty chili with cheesy macaroni, this delicious meal is perfect for busy families. Made with ground beef, beans, and plenty of spices, it’s a comforting dish that’s ready in under 30 minutes. Plus, there’s minimal cleanup! Ideal for those craving a simple, satisfying dinner.

Ingredients:

For the Chili:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 pound ground beef
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 (14 oz) can kidney beans, drained and rinsed

For the Mac:

• 1 cup beef broth
• 8 oz uncooked elbow macaroni
• 1 cup shredded cheddar cheese (or Monterey Jack)
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1 (4 oz) can diced green chilies (optional)

Instructions:

Prepare the Base:

• Begin by heating the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until it becomes soft and translucent. Stir in the minced garlic and diced bell pepper, cooking until they are fragrant and tender.

Cook the Beef:

• Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Continue cooking until the beef is browned and no longer pink. Sprinkle in the chili powder, cumin, and smoked paprika, stirring constantly for 1-2 minutes to ensure the spices evenly coat the meat and vegetables.

Build the Chili:

• Increase the heat to medium-high and pour in the crushed tomatoes, tomato sauce, kidney beans, and beef broth. Stir the mixture well and bring it to a boil.

Incorporate the Macaroni:

• Once boiling, add the uncooked elbow macaroni. Reduce the heat to medium, allowing the mixture to simmer. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.

Finish with Cheese:

• Remove the pot from the heat and, if desired, add the diced green chilies. Gradually add the shredded cheeses, stirring well after each addition until the cheese is fully melted and incorporated.

Season and Serve:

• Taste and season with salt and pepper as needed. Serve the Chili Mac hot, garnished with extra shredded cheese and a dollop of sour cream if you like. Enjoy!

Tips for Making the Perfect One-Pot Chili Mac

• Vegetarian Version: Swap the ground beef for a plant-based meat substitute or additional beans for a vegetarian-friendly dish.
• Spice Level: Adjust the chili powder and add cayenne pepper or hot sauce if you prefer a spicier kick.
• Cheese Varieties: Feel free to mix and match your favorite cheeses. Gouda, pepper jack, or a sharp cheddar can add unique flavors.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if needed to maintain the creamy texture.