One-Pot Chili Mac (Printable)

Hearty blend of chili spices, tender macaroni, and creamy melted cheddar all cooked in one pot.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (or ground turkey for a lighter option)

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Pantry

05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can diced tomatoes
07 - 1 (15 oz) can 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 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper

→ Dairy

16 - 1½ cups shredded cheddar cheese
17 - ½ cup sour cream (optional, for serving)

# Directions:

01 - Heat a large pot over medium-high heat and brown the ground beef, breaking it up as it cooks. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, and minced garlic to the pot. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Stir thoroughly to combine.
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 shredded cheddar cheese into the pot until melted and creamy.
07 - Serve hot, optionally topped with a dollop of sour cream.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means you spend more time eating and less time scrubbing.
  • It's the kind of comfort food that tastes like you fussed, but honestly you didn't.
  • Feeds a crowd without stress, and tastes even better as leftovers the next day.
02 -
  • Don't skip draining the pasta water after browning the meat—a thin coating left in the pot is fine, but a puddle will make this watery instead of creamy.
  • Stir occasionally while simmering so the bottom doesn't scorch, but don't obsess over it; this isn't a dish that needs constant attention.
03 -
  • If your kitchen runs cold or you live somewhere with hard water, add the cheese in two stages instead of all at once—it melts more evenly that way.
  • Smoked paprika is doing the heavy lifting here; don't swap it for regular paprika or the whole thing loses its warmth and depth.
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