Save The first time I made One-Pot Chili Mac, it was a Tuesday night when I had zero energy to clean multiple pans but still wanted something that felt like a real hug in a bowl. My youngest took one bite and literally said, "Why does this taste like a restaurant?" which, coming from a ten-year-old, felt like winning the lottery. Now it's our go-to when the weather turns gray and we need something that sticks to your ribs without destroying the kitchen.
Last winter, my neighbor dropped by unexpectedly while this was simmering, and she ended up staying for dinner. We stood around the stove, stealing tastes straight from the pot and catching up about life while the cheese melted into everything. It turned into one of those nights where the food was almost secondary to the conversation, which is exactly what comfort food should do.
Ingredients
- 1 lb ground beef: Browning this first creates those little crispy bits that add so much depth, and draining the excess fat keeps it from feeling too heavy
- 1 medium onion, diced: These become sweet and soft as they cook with the beef, building that classic chili foundation
- 1 red bell pepper, diced: Adds color and a subtle sweetness that balances the spices perfectly
- 3 cloves garlic, minced: Add this with the vegetables so it mellows into the background instead of burning
- 1 can kidney beans, drained and rinsed: Rinse them well to remove the canned taste and keep the texture from getting mushy
- 1 can diced tomatoes: These provide little bursts of freshness and texture in every spoonful
- 1 can tomato sauce: This creates that velvety base that clings to the pasta
- 2 cups beef or vegetable broth: The pasta drinks this up as it cooks, so use one you actually like drinking
- 2 cups elbow macaroni, uncooked: The short shape catches all the chunky bits and sauce perfectly
- 2 tbsp chili powder: This is the backbone, so use fresh spices if you can
- 1 tsp ground cumin: Adds that earthy warmth that makes chili taste like chili
- 1 tsp smoked paprika: The secret ingredient that makes people ask "what did you put in this?"
- ½ tsp dried oregano: A little goes a long way to round out all the bold spices
- ½ tsp salt: Start here and adjust at the end since the cheese adds saltiness too
- ¼ tsp black pepper: Just enough to wake everything up
- 1½ cups shredded cheddar cheese: Stir it in at the very end so it melts into creamy pockets throughout
- ½ cup sour cream: Keep this optional and let people add their own dollop at the table
Instructions
- Brown the beef:
- Crank the heat to medium-high and break the meat apart with your spoon as it cooks, letting those darker spots develop for extra flavor
- Soften the vegetables:
- Throw in the onion, bell pepper, and garlic, stirring until everything smells amazing and the onions turn translucent
- Wake up the spices:
- Dump in all the spices and stir constantly for one full minute so they bloom and release their oils
- Bring it all together:
- Pour in the beans, tomatoes, sauce, broth, and uncooked pasta, making sure everything is submerged in liquid
- Simmer until tender:
- Let it bubble gently with the lid on, stirring every few minutes so nothing sticks to the bottom
- Make it creamy:
- Pull it off the heat and fold in the cheese until it disappears into a gooey, glorious mess
Save This recipe saved me during a week when my kitchen was being painted and I had to cook everything in a single electric skillet. We ate it on paper plates with folding chairs, and somehow it tasted better than any dinner I've ever made with a full kitchen. Sometimes the simplest setups create the best memories.
Make It Your Own
I've learned that some nights call for extra heat and others need nothing but comfort. A diced jalapeño or half teaspoon of cayenne completely transforms this into something with a kick that lingers. Other times, I skip the spice boost entirely and let the creamy cheese take center stage.
The Lighter Side
Ground turkey works beautifully here and cuts down on the richness without sacrificing flavor. Plant-based crumbles are surprisingly good too, especially if you brown them well to get those crispy edges that add texture.
Fresh Finishes
Sliced green onions add a sharp bite that cuts through the cheese, while chopped cilantro brings a bright, herbal freshness that makes the whole bowl feel lighter. These little touches turn weeknight dinner into something worth savoring.
- Set out toppings family style so everyone can customize their bowl
- Cornbread makes the perfect partner for soaking up any sauce left in the bowl
- This reheats beautifully for lunch the next day, if you somehow have leftovers
Save There's something honest about a dish that brings everyone to the table without any fuss. That's the kind of cooking I want to fill my house with.
Recipe Guide
- → Can I use turkey instead of beef?
Yes, turkey is a great lighter alternative that maintains the dish’s flavor and texture well.
- → How can I make it spicier?
Add cayenne pepper or diced jalapeño along with the vegetables for an extra kick.
- → What type of pasta works best here?
Elbow macaroni is ideal as it holds sauce well and cooks evenly within the dish.
- → Can this be adapted for a vegetarian diet?
Replace the meat with plant-based crumbles and use vegetable broth for a flavorful vegetarian version.
- → How do I avoid the dish becoming too watery?
Simmer uncovered towards the end to reduce excess liquid before adding cheddar cheese to keep it creamy.
- → What sides pair well with this dish?
Simple green salad or steamed vegetables complement this hearty comfort meal nicely.