Quick And Easy One Pot Chili Mac
This quick and easy one pot chili mac recipe is a dish the whole family will love! It combines the flavors of homemade chili and macaroni and cheese for a delicious and comforting weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 lb lean ground beef (I used 93/7)
- 3 cups beef broth or 3 cups water + 1 1/2 tsp beef bouillon
- 2 cups elbow macaroni
- 1 small yellow onion, diced
- 1 tbsp chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dry oregano
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 teaspoon black pepper
- 1 tsp salt (add more to taste, if desired)
- 15 ounce can crushed tomatoes
- 1 tbsp tomato paste
- 15 ounce canned beans, drained and rinsed, (We used navy but you can use any type)
- 2 cups (8 oz block) freshly shredded cheese (I used 1 cup of cheddar cheese and 1 cup of pepper jack, but you can use just cheddar if you want)
- Frito corn chips, recommended for serving on top
Instructions
- In a small bowl combine 1 tbsp chili powder, 1 teaspoon smoked paprika, 1 tsp garlic powder, 1 teaspoon oregano, 1 tsp salt, 1/2 tsp cumin, and 1/2 teaspoon black pepper. Use a whisk and stir until combined.
- In a saucepan, begin cooking 1 lb of lean ground beef over medium-high heat and cook until no pink remains. Drain the meat and set aside.
- Next sauté 1 small diced onion over medium heat until the onions are soft and translucent. This will take 3-5 minutes.
- Add the cooked ground beef back to the pot and stir to combine. Next add in the seasonings and stir until the meat is fully coated.
- Pour in a 15 ounce can of crushed tomatoes and 1 tablespoon of tomato paste. Stir until combined.
- Next pour in 3 cups beef broth and 2 cups elbow macaroni and stir until combined. Lastly add in a 15 ounce can of drained and rinsed beans. I used navy beans but you can use any kind.
- Stir until the beans are fully submersed in the liquid, then place the lid on the pot and turn the heat up to medium-high until it comes to a boil.
- Once boiling, stir the mixture, and reduce the heat to medium/low so that it continues to simmer.
- Put the lid back on and cook the macaroni for 7-10 minutes until tender, stirring a few times to ensure the macaroni doesn’t stick.
- Once the macaroni is fully cooked, add in 2 cups of freshly shredded cheese and stir until combined. I used 1 cup of cheddar and 1 cup of pepper jack.
- Place the lid on the pot and remove from heat, allowing the chili mac to rest for 5 minutes before serving.
- If desired, top with frito corn chips and a sprinkle of freshly shredded cheese. Hope you enjoy!
Notes
Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
Re-Heat: Re-heat by placing individual servings in the microwave. Microwave for 30 seconds – 1 minute or until heated as desired.
Freeze: Let chili mac fully cool before placing in a freezer safe bag or container. You can freeze it up to 3 months. Once ready to eat, thaw in the fridge and re-heat as instructed above.
Find it online: https://www.kindlyunspoken.com/easy-one-pot-chili-mac/