One-Pot Chili Mac
A nostalgic favorite, this one-pot chili mac marries hearty ground beef, savory chili spices, and tender pasta in a thick, cheesy sauce. It is the perfect cozy meal for chilly nights when you need something fast and filling.
- Prep time: 14 minutes
- Cook time: 24 minutes
- Total time: 38 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 1 pound ground beef
- 8 ounces elbow macaroni
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz tomato sauce
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
- Heat oil in a large pot and brown the beef and onion until the beef is cooked through.
- Add the minced garlic, chili powder, and cumin, stirring for one minute.
- Pour in the tomato sauce, beef broth, and uncooked macaroni.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 10 to 12 minutes until the pasta is tender and the sauce has thickened.
- Stir in the kidney beans and cook for 2 minutes to heat through.
- Remove from heat, stir in the cheese until melted, and serve.
Tips
- If the sauce becomes too thick while the pasta cooks, add a splash more broth.
- Top with sliced green onions or a dollop of sour cream for extra brightness.
- Use extra sharp cheddar for a more pronounced cheese flavor in the sauce.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, shell pasta or rotini work very well as they hold the sauce nicely.
Is it possible to make this vegetarian?
Yes, substitute the ground beef with crumbled firm tofu or a meatless ground protein.
How spicy is this?
It is mild by default, but you can add cayenne pepper or diced green chiles for extra heat.