One-Pot Chili Mac (Printable)

Hearty chili and creamy macaroni combined in one pot for easy, flavorful comfort.

# What You Need:

→ Meats

01 - 1 lb ground beef (or 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 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 - 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)

# How-To Steps:

01 - Heat a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Cook for 3 to 4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until spices release their aroma.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Mix thoroughly to combine all ingredients evenly.
05 - Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender.
06 - Remove the lid and stir in shredded cheddar cheese until fully melted and creamy.
07 - Ladle into bowls and top each serving with a dollop of sour cream if desired.

# Expert Tips:

01 -
  • Everything cooks in one pot, so there's barely any cleanup when you're already too full to move.
  • It's naturally crowd-pleasing—I've yet to meet someone who turns this down.
  • The whole thing comes together in under 40 minutes, which means weeknight dinners don't have to feel like a production.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid will make your sauce gummy instead of silky.
  • If your pasta looks a little soupy when you uncover it, that's actually perfect because the cheese will thicken everything up.
03 -
  • Brown the beef in batches if your pot feels crowded, because meat needs space to develop color properly.
  • Keep a wooden spoon handy for stirring and breaking up the meat—it's easier than any other tool and feels right in your hand while you're cooking.
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