One-Pot Chili Mac (Printable version)

A comforting blend of chili spices, tender pasta, and creamy cheddar, all cooked in one pot.

# What you need:

→ Meats

01 - 1 lb ground beef (or turkey as lighter alternative)

→ 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 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Dairy

16 - 1 1/2 cups shredded cheddar cheese
17 - 1/2 cup sour cream (optional for serving)

# How to Make It:

01 - In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, and minced garlic. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until aromatic.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and elbow macaroni. Stir thoroughly.
05 - Bring 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 lid and stir in shredded cheddar cheese until fully melted and creamy.
07 - Serve warm, optionally topped with sour cream.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying your meal with people you care about.
  • The spice blend transforms simple ingredients into something that tastes way more complicated than it actually is.
  • It's naturally adaptable—swap the meat, adjust the heat, or add whatever vegetables you have sitting around.
02 -
  • Don't overcrowd the pot when browning the beef or it will steam instead of developing those flavorful golden edges that make the difference.
  • The pasta finishes cooking in the sauce, not in boiling water, which means it absorbs all those chili flavors directly and becomes part of something bigger than just pasta.
  • If it looks thick at the end, you didn't add enough broth; if it's soupy, you can always let it simmer uncovered for a few more minutes to reduce.
03 -
  • Use sharp cheddar instead of mild; it melts just as smoothly but adds a deeper flavor that makes people notice the difference without being able to name it.
  • If you're using vegetable broth instead of beef, add a teaspoon of Worcestershire sauce or a splash of soy sauce to replicate that savory depth that beef broth naturally brings.
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