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The Best One-Pot Chili Mac

The Best One-Pot Chili Mac Ever

iamwinfred
This One-Pot Chili Mac combines hearty beef chili with cheesy macaroni in one pot for the ultimate comfort food. Everything cooks together in a rich, tomatoey sauce, letting the pasta absorb all those savory flavors while you enjoy minimal cleanup. It's quick, budget-friendly, and guaranteed to satisfy the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 485 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot 5-6 quart capacity with lid
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener

Ingredients
  

For the Base

  • 1 pound ground beef 450g, 85% lean works best
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced
  • 1 tablespoon olive oil 15ml

For the Chili

  • 1 can crushed tomatoes 28 ounces or 794g
  • 1 can kidney beans 15 ounces or 425g, drained and rinsed
  • 3 cups beef broth 720ml
  • 2 tablespoons tomato paste 30ml

For the Seasoning

  • 2 tablespoons chili powder 30ml
  • 1 tablespoon ground cumin 15ml
  • 1 teaspoon smoked paprika 5ml
  • 1 teaspoon salt 5ml
  • 1/2 teaspoon black pepper 2.5ml
  • 1/4 teaspoon cayenne pepper 1.25ml, optional for heat

For the Pasta

  • 2 cups elbow macaroni about 200g, uncooked

For Topping

  • 2 cups shredded cheddar cheese about 200g
  • sour cream optional, for serving
  • sliced green onions optional, for garnish
  • chopped fresh cilantro optional, for garnish

Instructions
 

  • Dice the onion into ¼-inch pieces, mince the garlic, measure all spices, open canned goods, measure macaroni, and shred cheese if using a block.
  • Heat olive oil in Dutch oven over medium-high heat, add diced onion and cook 3-4 minutes until translucent, then add garlic and cook 30-60 seconds until fragrant.
  • Add ground beef to pot, break apart with spoon, and cook 6-8 minutes until browned with no pink remaining. Drain excess grease if needed, leaving about 1 tablespoon.
  • Push beef aside, add tomato paste to cleared space and cook 1-2 minutes, then add all spices, stir everything together, and cook 1 minute more to toast spices.
  • Pour in crushed tomatoes and beef broth, add drained kidney beans, bring to a rolling boil over medium-high heat, then taste and adjust seasoning.
  • Stir in uncooked macaroni, ensure all pasta is submerged, reduce heat to medium-low, cover, and simmer 12-15 minutes, stirring every 3-4 minutes to prevent sticking.
  • Turn off heat, stir in half the cheese until melted, sprinkle remaining cheese on top, cover for 2-3 minutes to melt, then give a final gentle stir or leave cheese on top.
  • Ladle into bowls while hot and add desired toppings like sour cream, green onions, or cilantro. Serve immediately for best texture.

Notes

  • Use elbow macaroni, small shells, or ditalini pasta. Avoid long pasta shapes that don't distribute well in one-pot dishes.
  • Always rinse canned beans under cold water to remove the tinny canning liquid and improve flavor.
  • Stir frequently during pasta cooking (every 3-4 minutes) to prevent clumping and sticking to the pot bottom.
  • Add broth or water ¼ cup at a time if mixture looks too dry before pasta is cooked. If too soupy, simmer uncovered a few extra minutes.
  • Shred your own cheese from a block for the creamiest melting. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Use 85% lean ground beef for best balance of flavor and fat. Leaner beef may need extra oil to prevent dryness.
  • Let dish rest 5 minutes after cooking to allow flavors to meld and sauce to thicken slightly.
  • Store leftovers in airtight container in refrigerator for 3-4 days. Pasta will absorb liquid, so add broth when reheating.
  • Freezes well for up to 3 months. Portion into individual containers, label with date, and thaw overnight before reheating.
  • For vegetarian version, omit meat, double the beans, add corn and bell peppers, and use vegetable broth.

Nutrition

Serving: 1BowlCalories: 485kcalCarbohydrates: 42gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 920mgPotassium: 680mgFiber: 6gSugar: 7gVitamin A: 15IUVitamin C: 12mgCalcium: 25mgIron: 20mg
Keyword chili mac, comfort food, easy dinner, one pot meal, one-pot chili mac
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