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
- 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.
- Add the ground beef in chunks to the cleared space and let it sear for about 3 minutes. Break up the beef and mix with the onion and peppers. Cook until the beef is nearly cooked through, about 2 minutes.
- Stir in the garlic and cook for 30 seconds. Add chili powder, cumin, and smoked paprika. Stir for 1 minute to toast the spices.
- 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.
- 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.
- 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 with your favorite toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese.
Notes
Recipe yields about 10 cups.
Adjust the spice level by using mild or hot green chilies and adding cayenne pepper if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
Adjust the spice level by using mild or hot green chilies and adding cayenne pepper if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.