One-Pot Chili Mac

One night, I tossed together whatever was in my pantry—ground beef, kidney beans, canned tomatoes, and a box of elbow macaroni—because my roommate was coming over and I wanted something warm and filling without spending an hour at the stove. What emerged from that pot was so good, so effortlessly creamy and spiced, that it became our go-to weeknight dinner. That one-pot chili mac has since fed countless friends and satisfied more late-night cravings than I can count. It's the kind of dish that tastes like you've been cooking all day, but honestly requires just half an hour.

I remember making this for a game night and watching four different people ask for the recipe before dessert even came out. My cousin, who claims to dislike most comfort foods, came back for seconds and asked if I'd started a catering business. That's when I knew this wasn't just dinner—it was the kind of dish that brings people together without any fuss.

Ingredients

• Ground beef: One pound of good quality beef creates a rich, satisfying base; turkey works beautifully if you prefer something leaner.
• Onion and bell pepper: The onion sweetens as it cooks while the red pepper adds brightness and a gentle crunch before everything softens together.
• Garlic: Three cloves minced fine so they dissolve into the sauce and flavor every single bite.
• Kidney beans: Drained and rinsed to remove excess sodium so they don't overpower the delicate balance of spices.
• Diced tomatoes and tomato sauce: The combination gives you both texture and depth; the sauce coats everything while the chunks provide little bursts of tomato flavor.
• Beef or vegetable broth: Use the good stuff here—it's what keeps the pasta from drying out and ties all the flavors together.
• Elbow macaroni: Two cups uncooked absorbs all the spiced tomato liquid as it softens, creating that creamy one-pot magic.
• Chili powder, cumin, and smoked paprika: This trio is the soul of the dish; the paprika especially adds a subtle warmth that makes people ask what your secret ingredient is.
• Oregano, salt, and pepper: The oregano echoes through the entire pot while the salt and pepper round out every flavor.
• Cheddar cheese: Sharp cheddar melts into the hot pasta and creates that creamy coating that makes this more than just chili with pasta.
• Sour cream: Optional on top but transforms each spoonful into something rich and balanced.

Instructions

Brown the beef:

Heat your pot over medium-high until it's really hot, then add the ground beef and let it sit for a minute before breaking it apart with your spoon. You want those little golden edges on the meat—they add flavor and texture that matters.

Sauté the vegetables:

Once the beef is mostly cooked, add your diced onion, bell pepper, and garlic and let them soften for 3 to 4 minutes, stirring occasionally. Your kitchen should smell amazing right now; that's how you know the aromatics are doing their job.

Bloom the spices:

Add all your spices and stir for exactly one minute—this short time on the heat brings out their deepest flavors without burning them. You'll notice the smell shifts to something even richer and more inviting.

Combine everything:

Dump in your beans, tomatoes, sauce, broth, and uncooked pasta, stirring well to distribute the pasta evenly so it cooks at the same rate. At this point you might think it looks too liquidy, but trust it.

Simmer until tender:

Bring everything to a boil, then lower the heat and cover the pot loosely, simmering for 12 to 15 minutes and stirring occasionally to keep the pasta from sticking to the bottom. The pasta will absorb the liquid gradually and transform the whole pot into something creamy and cohesive.

Melt in the cheese:

Remove from heat, uncover, and stir in your shredded cheddar until completely melted and the whole mixture becomes this glossy, unified comfort food. Taste and adjust salt and pepper if needed—this is when the magic really happens.

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I made this for my mom during a particularly rough week, and watching her face light up as she tasted it reminded me why home cooking matters. It wasn't fancy or trendy, just honest food that says I was thinking of you while you were eating it.

Making It Your Own

This recipe is less a strict formula and more a starting point for however you want to build it. I've made it with ground turkey when I wanted something lighter, and the difference is subtle but real—the meat cooks a tiny bit faster and feels less heavy on the stomach. I've also subbed in black beans for kidney beans because that's what I had, and somehow it tasted even better. The beauty of this dish is that it doesn't punish you for improvising; it rewards it.

When You Want More Heat

If you like your food with a real kick, add half a teaspoon of cayenne pepper right when you're blooming the other spices, or dice a jalapeño and toss it in with the onion and bell pepper. I learned this after my friend declared the original version too mild, and now I always keep these additions in mind for whoever's eating. The heat builds gradually with each spoonful rather than hitting you all at once, which is the way I prefer it, but everyone has their threshold.

Serving and Storing

Serve it straight from the pot, topped with a dollop of sour cream if you have it, or scattered with fresh green onions and cilantro for color and brightness. Leftovers actually taste better the next day after the flavors have had time to deepen and blend; reheat gently on the stove with a splash of broth if it's gotten too thick. This freezes beautifully for up to three months, so if you're cooking for six people and eating alone, you're basically setting up future dinners for yourself.

• A cool trick is freezing individual portions in containers so you have instant meals ready whenever you need comfort food.
• Don't freeze the sour cream topping—add that fresh when you reheat and serve.
• The pasta will continue to absorb liquid as it sits, so expect it to be thicker when you reheat than when it was first made.

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This one-pot chili mac exists in that perfect sweet spot between weeknight dinner and something you'd proudly serve to guests. Make it tonight, and I promise you'll find yourself thinking about it for days.

Answers to Recipe Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well as a lighter alternative without sacrificing flavor.

→ How do I prevent the macaroni from sticking?

Stir occasionally during simmering and ensure there's enough broth to cook the pasta evenly.

→ What can I add for extra spice?

Incorporate cayenne pepper or diced jalapeño when adding vegetables for extra heat.

→ Is it possible to make this vegetarian?

Yes, replace meat with plant-based crumbles or extra beans to maintain texture and protein.

→ Can I prepare this in advance?

This dish reheats well and flavors deepen after resting, making it suitable for meal prep.