Save to Pinterest There's something about a one-pot dinner that just hits different on a weeknight. I stumbled onto this chili mac combo when I had half a can of kidney beans sitting in my fridge and a box of elbow pasta that needed rescuing from the back of the pantry. What started as an improvisation to avoid doing extra dishes somehow became the dish I now get texts about months later, friends asking for the recipe because they made it and their kids actually asked for seconds.
I made this for my neighbors during a particularly gloomy stretch of January, and I'll never forget how quickly the pot emptied. One of them came back the next week asking if I'd written down what I'd done, because apparently it was all she'd been thinking about. That's when I realized this wasn't just weeknight food—it was the kind of meal that sticks with people.
Ingredients
- 1 lb ground beef: Brown it thoroughly to build a flavorful base; if it seems too oily, drain some of the rendered fat to keep things balanced.
- 1 medium onion and 1 red bell pepper: Diced small so they soften into the sauce instead of staying chunky.
- 3 cloves garlic, minced: Don't skip this—it's what makes people pause and ask what you did differently.
- Kidney beans, diced tomatoes, and tomato sauce: A trio that creates depth; the combination of textures matters more than perfectionism with measurements.
- 2 cups beef or vegetable broth: This is your secret to creamy pasta without actually using cream; it lets the pasta absorb flavor as it cooks.
- 2 cups elbow macaroni, uncooked: Add it dry straight into the pot—it cooks right into the sauce and absorbs all those spice notes.
- Chili powder, cumin, smoked paprika, oregano: Toast these together for a moment to wake up their flavors; that one minute of blooming makes everything taste more intentional.
- 1½ cups shredded cheddar cheese: Use the good stuff if you can; the better the cheese, the more it rounds out all those spices.
- Sour cream for serving: Optional, but a dollop cuts through the richness in the best way possible.
Instructions
- Brown the beef first:
- Heat your pot over medium-high and add the ground beef, breaking it up with your spoon as it hits the heat. Listen for that sizzle—it means it's browning properly, not just steaming. Once it's no longer pink, drain any excess fat if there's more than a thin layer sitting on top.
- Build flavor with vegetables:
- Toss in your diced onion, bell pepper, and garlic. The sizzle will quiet down a bit as the vegetables release their moisture. Stir occasionally for about 3 to 4 minutes until the onion turns translucent and everything smells like dinner.
- Bloom the spices:
- Sprinkle in your chili powder, cumin, paprika, oregano, salt, and pepper. Stir constantly for just about a minute—you'll smell them open up, and that's exactly what you want.
- Add everything at once:
- Pour in the kidney beans, tomatoes, tomato sauce, and broth. Add the uncooked pasta last, then stir the whole thing together until the pasta is submerged. It'll look loose and soupy, but trust this moment.
- Simmer low and slow:
- Bring everything to a boil so you see big bubbles breaking the surface, then lower the heat to medium-low. Cover the pot and let it bubble quietly for 12 to 15 minutes, stirring every few minutes so nothing sticks to the bottom. The pasta will soften and the broth will reduce into something creamy and thick.
- Finish with cheese:
- Once the pasta is tender, take the lid off and stir in your shredded cheddar. Keep stirring gently until it melts completely and everything looks rich and cohesive. Taste it, adjust salt if needed, and you're basically done.
Save to Pinterest The real moment came when my partner, who is notoriously picky about texture, went back for thirds and then texted his mom the recipe. I realized then that this dish bridges something—it's hearty enough to feel substantial, but there's a gentleness to how all those spices and cheddar mellow together that makes it feel like a hug in a bowl.
Why One Pot Changes Everything
Cooking in one vessel forces ingredients to know each other instead of staying separate. The pasta doesn't just absorb water; it absorbs the tomato sauce and spice-infused broth, which means every bite tastes intentional. There's also something psychologically satisfying about knowing you'll have only one pot to wash while everyone's still talking at the table.
Customizing Without Overthinking
I've made this with ground turkey when I felt lighter, with plant-based crumbles when friends visited, and even with a mix of ground beef and Italian sausage when I wanted something richer. The skeleton of the recipe is solid enough that it holds whatever protein you swap in. Fresh toppings like green onions or cilantro add brightness without changing the fundamental character of the dish.
Storing and Reheating Without Regrets
This is one of those rare dishes that tastes better the next day once the flavors have settled. Store it in an airtight container and it'll keep for about four days in the fridge. When you reheat it, add a splash of broth or water if it's dried out, and stir gently over medium heat until it's warm through; the cheese won't separate if you're patient and keep the heat reasonable.
- Freeze it in portions for a future version of yourself who forgot to meal prep.
- Reheat gently to preserve the creamy texture instead of blasting it on high heat.
- It's forgiving enough that no matter how you store or reheat it, it'll still taste good.
Save to Pinterest This chili mac is proof that some of the most memorable meals come from wanting to avoid extra dishes. Make it, feed people, watch them come back for more.
Recipe FAQs
- → Can I substitute ground beef with another protein?
Yes, ground turkey or plant-based crumbles work well, offering a lighter or vegetarian alternative without sacrificing flavor.
- → What type of pasta works best for this dish?
Elbow macaroni is ideal for its size and texture, but small pasta shapes like shells or penne can also be used.
- → How can I add extra heat to this meal?
Incorporate ½ teaspoon of cayenne pepper or add diced jalapeño during sautéing for a spicier kick.
- → Is this suitable for gluten-free diets?
Use certified gluten-free pasta and verify that canned ingredients and broth are gluten-free to adapt this dish accordingly.
- → Can this dish be made ahead or frozen?
It can be prepared in advance and refrigerated. Freezing is possible but may affect pasta texture; reheat gently to preserve creaminess.