One Pot Chili Mac
This hearty and comforting one-pot Chili Mac combines the flavors of classic beef chili, macaroni pasta, and rich melted cheese. It's easy to make, filling, and perfect for weeknight dinners or feeding a crowd. Plus, it makes about 10 cups, so you can enjoy leftovers for days!
Servings: 6
Calories: 558kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 lb 93% lean ground beef
- 1 tablespoon minced garlic about 3 cloves
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 28 oz can crushed tomatoes
- 1 15 oz can low-sodium chicken broth, plus ½ cup more to thin if needed
- 1 4 oz can diced green chilies (mild or hot, based on preference)
- 8 oz dry elbow macaroni 2 cups
- 1 15 oz can dark red kidney beans, drained and rinsed
- Salt and black pepper to taste
- ½ cup half and half or ⅓ cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese plus more for serving if desired
- Optional Toppings:
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and red bell pepper, sautéing for about 5 minutes until softened.
- Push the mixture to one side of the pot.
Cook the Beef
- Add the ground beef in chunks to the cleared space and let it sear for about 3 minutes.
- Break up the beef and mix it with the onion and peppers.
- Cook until the beef is nearly cooked through, about 2 minutes.
Add Garlic and Spices
- Stir in the garlic and cook for 30 seconds.
- Add chili powder, cumin, and smoked paprika. Stir for 1 minute to toast the spices.
Add Liquids and Pasta
- Pour in the crushed tomatoes, chicken broth, and diced green chilies.
- Stir in the macaroni and kidney beans.
- Season with salt and pepper to taste.
Simmer Until Pasta is Tender
- Bring the mixture to a simmer, then reduce the heat to low.
- Cook uncovered, stirring occasionally, until the pasta is tender, about 12–15 minutes.
Finish with Cream and Cheese
- Remove from heat and stir in the half and half and shredded cheese until melted and creamy.
- Add more chicken broth if you prefer a thinner consistency.
Serve
- Serve hot with your favorite toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese.
Notes
Yield: Recipe makes about 10 cups.
Spice Level: Adjust by using mild or hot green chilies and adding cayenne pepper if desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.