What Makes One Pot Chili Mac Special?
This one-pot chili mac is the ultimate comfort food, combining rich chili flavors with tender macaroni and melted cheese in a single dish. Perfect for busy weeknights, this recipe requires minimal cleanup and delivers a hearty, satisfying meal that everyone will love.
Why You’ll Love This Recipe:
- One-Pot Wonder – Minimal dishes, maximum flavor.
- Quick & Easy – Ready in just 45 minutes.
- Customizable – Adjust spice levels, swap ingredients, and make it your own.
- Crowd-Pleasing – Perfect for family dinners or meal prep.
Preparation Phase & Tools to Use
Essential Tools and Equipment:
- Large Pot or Dutch Oven – Ensures even cooking and enough space for all ingredients.
- Wooden Spoon or Spatula – Ideal for stirring and breaking up ground beef.
- Measuring Cups & Spoons – For precise seasoning and liquid measurements.
- Chef’s Knife & Cutting Board – For chopping onions, peppers, and garlic.
Preparation Tips:
- Chop ingredients beforehand to streamline cooking.
- Use lean ground beef (93% lean) for less grease and a healthier dish.
- Shred your own cheese for better melting—pre-shredded cheese contains anti-caking agents that affect texture.
Ingredients List
Main 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 necessary
- 1 (4 oz) can diced green chilies (mild or hot)
- 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 extra for topping
Optional Toppings:
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper for extra spice
Step-by-Step Directions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and red bell pepper. Sauté for about 5 minutes until softened. Push to the side.
- Cook the Ground Beef:
- Add ground beef to the empty space and let it sear for 3 minutes.
- Break up the meat and stir to combine with the vegetables. Cook for another 2 minutes until nearly done.
- Add Garlic & Spices:
- Stir in minced garlic and cook for 30 seconds.
- Add chili powder, cumin, and smoked paprika. Stir and cook for 1 minute to release flavors.
- Add Liquids & Pasta:
- Pour in crushed tomatoes, chicken broth, and diced green chilies.
- Stir in elbow macaroni and kidney beans. Season with salt and pepper.
- Simmer Until Pasta is Cooked:
- Bring to a simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally.
- Add Dairy & Cheese:
- Remove from heat and stir in half and half and shredded cheddar cheese until smooth.
- Add extra chicken broth if you prefer a thinner consistency.
- Serve & Garnish:
- Ladle into bowls and top with sliced green onions, sour cream, diced tomatoes, or extra cheese.
Serving Suggestions
One-pot chili mac is a hearty meal on its own, but pairing it with the right side dishes or toppings can take it to the next level. Here are some ways to serve and enjoy it:
- Classic Style – Serve in a bowl with a sprinkle of shredded cheese and a dollop of sour cream.
- Tex-Mex Twist – Add diced avocado, fresh cilantro, and a squeeze of lime for a Southwestern flavor.
- Chili Mac Casserole – Transfer to a baking dish, top with extra cheese, and broil for a few minutes for a crispy cheese topping.
- Loaded Chili Mac – Stir in cooked bacon bits, jalapeños, or extra beans for more texture and flavor.
Common Mistakes to Avoid
Making chili mac is simple, but small mistakes can affect the final dish. Here are some common issues and how to avoid them:
1. Overcooking the Pasta
Elbow macaroni should be tender but not mushy. Stir occasionally and check for doneness around the 12-minute mark.
2. Using Pre-Shredded Cheese
Pre-packaged shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always shred fresh cheddar for a creamier texture.
3. Not Adjusting the Consistency
Chili mac thickens as it sits. If it becomes too thick, add a splash of broth or milk when reheating.
4. Skipping the Seasoning Check
Taste before serving and adjust salt, pepper, or spice levels as needed. Flavors deepen as the dish simmers, so always check before finalizing.
5. Cooking on High Heat
Simmering on low ensures even cooking and prevents the pasta from sticking to the pot.
Side Dish Recommendations
Although chili mac is a complete meal, pairing it with a side dish can make the meal even better. Here are eight great options:
1. Garlic Bread
A crispy, buttery side that soaks up the chili mac sauce perfectly.
2. Cornbread
A slightly sweet and crumbly classic that balances the richness of the dish.
3. Coleslaw
A fresh, tangy side that adds a crunchy contrast to the creamy chili mac.
4. Steamed Broccoli
A simple, nutritious side that lightens up the meal.
5. Roasted Sweet Potatoes
Adds a hint of sweetness that complements the smoky spices in the dish.
6. Grilled Vegetables
Bell peppers, zucchini, and onions enhance the dish with their smoky, charred flavor.
7. Tortilla Chips & Guacamole
A crunchy and creamy pairing that works well with the Tex-Mex flavors of chili mac.
8. Crispy Brussels Sprouts
Oven-roasted with olive oil and garlic, these add a slightly bitter, crispy contrast to the cheesy pasta.
Recipe Tips
- Customize the Spice Level – Adjust the heat by using mild or hot diced green chilies, adding cayenne pepper, or stirring in chopped jalapeños.
- Use Different Proteins – Swap ground beef for ground turkey, chicken, or even a plant-based alternative for a lighter version.
- Make It Creamier – Add extra cheese or stir in a little cream cheese for a richer texture.
- Add Extra Veggies – Diced zucchini, mushrooms, or corn can add texture and nutrition without overpowering the dish.
- Double the Recipe – This dish freezes well, making it great for meal prep or leftovers.
Storage & Reheating Instructions
Refrigerator
- Store in an airtight container for up to three days.
- The pasta may absorb liquid over time, so add a little broth or milk when reheating.
Freezer
- Allow chili mac to cool completely before transferring it to a freezer-safe container.
- Freeze for up to three months.
- Thaw overnight in the refrigerator before reheating.
Reheating
- Stovetop: Reheat over low heat, stirring frequently, and add extra broth or milk if needed.
- Microwave: Heat in one-minute intervals, stirring in between, until warmed through.
Frequently Asked Questions (FAQs)
1. Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative. It may have a milder flavor, so consider adding a little extra seasoning.
2. How do I make this spicier?
To increase the heat, add more chili powder, cayenne pepper, or diced jalapeños. Using hot green chilies instead of mild ones also adds more spice.
3. Can I make this dairy-free?
Yes, replace the half and half with coconut milk or another dairy-free alternative. Use dairy-free shredded cheese or omit the cheese altogether.
4. Can I use gluten-free pasta?
Absolutely. Gluten-free elbow macaroni works well, but it may cook faster than regular pasta. Keep an eye on the cooking time to prevent overcooking.
5. How can I prevent the pasta from getting mushy?
Cooking the pasta directly in the sauce enhances the flavor, but be sure to stir occasionally and check for doneness at the 12-minute mark. If storing leftovers, expect the pasta to absorb liquid, so add extra broth or milk when reheating.
Conclusion
One-pot chili mac is a satisfying, comforting dish that brings together the bold flavors of chili with the creamy texture of mac and cheese. It is quick to prepare, easy to customize, and perfect for feeding a family or meal prepping for the week. Whether you prefer it mild or spicy, with beef or a meat alternative, this recipe is versatile enough to suit any taste. Try it today and enjoy a hearty meal with minimal cleanup.
One Pot Chili Mac
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 necessary
- 1 4 oz can diced green chilies (mild or hot)
- 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 extra for topping
Optional Toppings
- Sliced green onions
- Sour cream
- Diced tomatoes
- Cayenne pepper
Instructions
-
Heat olive oil in a large pot over medium-high heat.
-
Add chopped onion and red bell pepper, sautéing for about 5 minutes until softened. Push to the side of the pot.
-
Add ground beef to the cleared space and let it sear for 3 minutes. Break up the beef and stir to combine with the onion and bell pepper. Continue cooking until beef is nearly cooked through, about 2 minutes.
-
Add minced garlic and cook for another 30 seconds. Stir in chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
-
Pour in crushed tomatoes, chicken broth, and diced green chilies. Stir in the macaroni and kidney beans. Season with salt and pepper.
-
Bring the mixture to a simmer, then reduce heat to low. Cook uncovered, stirring occasionally, until the pasta is cooked, about 12–15 minutes.
-
Remove from heat and stir in half and half and shredded cheddar cheese until smooth and creamy. Add more chicken broth if you prefer a thinner consistency.
-
Serve with optional toppings like sliced green onions, sour cream, diced tomatoes, or extra cheese.
Notes
Adjust the spice level by choosing mild or hot diced green chilies, or add cayenne pepper for extra heat.
Store leftovers in an airtight container in the fridge for up to 3 days.
