Description
Indulge in the ultimate comfort food with this delightful One Pot Chili Mac. This easy-to-make dish combines the hearty flavors of beef chili with creamy macaroni and gooey melted cheese, making it perfect for busy weeknights or family gatherings. With just one pot to clean, you’ll enjoy a satisfying meal that yields about 10 cups, leaving you with delicious leftovers for days. Customize your bowl with various toppings like sour cream, diced tomatoes, or sliced green onions to enhance the flavors. Whether you’re feeding a crowd or preparing a cozy dinner for two, this One Pot Chili Mac is sure to please everyone at the table.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the onion and red bell pepper. Sauté for about 5 minutes until softened. Push the mixture to one side of the pot.
- Add the ground beef in chunks to the cleared space. Let it sear for about 3 minutes. Break up the beef with a wooden spoon and mix with the onion and peppers. Cook until nearly cooked through, about 2 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds. Add chili powder, ground cumin, and smoked paprika. Stir for about 1 minute to toast the spices.
- Pour in crushed tomatoes, low-sodium chicken broth, and diced green chilies. Stir in elbow macaroni and kidney beans. Season with salt and black pepper to taste.
- Bring the mixture to a simmer then reduce heat to low. Cook uncovered while stirring occasionally until pasta is tender; this should take about 12–15 minutes.
- Remove from heat. Stir in half-and-half along with shredded cheese until melted and creamy. If a thinner consistency is preferred, add more chicken broth.
- Serve warm with optional toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 5g
- Sodium: 764mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg