One-Pot Chili Mac Classic

The first time I made OnePot Chili Mac was on a Tuesday night when rain had been drumming against the windows for three days straight. My roommate walked through the door with soaked sneakers and announced she needed something that felt like a warm blanket. I had ground beef thawing and half a box of elbow macaroni staring back at me from the pantry so I threw them both in the same pot with canned tomatoes and whatever spices I could grab. The way the whole apartment started smelling like chili had both of us hovering over the stove instead of doing our actual work.

Last winter my neighbor texted at six PM asking if I had food because her kitchen renovation had turned into a three week nightmare instead of the promised three days. I brought over a container of this Chili Mac and she texted back ten minutes later saying her teenage son who survives on cereal had asked if she could get the recipe. Now whenever she smells cumin and chili powder cooking she sends me a text that just says is that the good stuff.

Ingredients

• 1 lb (450 g) ground beef: I usually grab whatever is on sale but 80/20 gives you the best flavor without too much excess fat to drain
• 1 medium onion diced: Yellow onions work perfectly here and they soften into the background while adding that savory base flavor
• 1 red bell pepper diced: The sweetness balances the chili heat plus it makes the whole dish look so much more inviting
• 3 cloves garlic minced: Fresh garlic makes a difference here so do not even think about using the preminced stuff in a jar
• 1 (15 oz/425 g) can kidney beans drained and rinsed: Rinse them really well unless you want cloudy gray chili which I learned the embarrassing way
• 1 (15 oz/425 g) can diced tomatoes: I like the ones with green chilies built in for an extra layer of heat without extra work
• 1 (15 oz/425 g) can tomato sauce: This creates the saucy base that the pasta will soak up while it cooks
• 2 cups (480 ml) beef or vegetable broth: Use low sodium so you can control the salt level yourself
• 2 cups (220 g) elbow macaroni uncooked: The classic choice but any small pasta shape works if that is what you have in the pantry
• 2 tbsp chili powder: This is the backbone of the flavor so do not be shy with it
• 1 tsp ground cumin: Adds that earthy note that makes it taste like real chili not just spiced meat sauce
• 1 tsp smoked paprika: Regular paprika works but smoked adds this subtle depth that makes people ask what is your secret
• ½ tsp dried oregano: Just a little background herbal note that ties everything together
• ½ tsp salt: Start here and add more at the end if it needs it
• ¼ tsp black pepper: Freshly cracked makes a huge difference if you have the energy
• 1½ cups (150 g) shredded cheddar cheese: Sharp cheddar gives you more flavor so you can use less of it
• ½ cup (120 ml) sour cream optional: The cool tangy contrast is what sends this over the top

Instructions

Brown the beef:

Crank the heat to mediumhigh and break up the meat with your spoon as it cooks. Let it get some nice brown bits on the bottom of the pot because that is where all the flavor lives then drain off the excess fat.

Soften the vegetables:

Toss in the onion bell pepper and garlic. Stir everything around for about four minutes until the onions turn translucent and your kitchen starts smelling amazing.

Wake up the spices:

Sprinkle in the chili powder cumin smoked paprika oregano salt and pepper. Stir constantly for one minute until the spices become super fragrant and toast slightly.

Add everything else:

Dump in the beans diced tomatoes tomato sauce broth and uncooked macaroni. Give it a good stir making sure the pasta is submerged in the liquid.

Simmer it down:

Bring it to a bubble then turn the heat down to mediumlow and cover the pot. Let it cook for about fifteen minutes stirring every few minutes so the pasta does not stick to the bottom.

Melt in the cheese:

Remove the lid and stir in the cheddar until it is completely melted and the sauce has turned creamy and irresistible. Taste it now and add more salt or pepper if you think it needs it.

Serve it up:

Ladle it into bowls and top with a dollop of sour cream if you are feeling fancy.

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My dad claims he does not like one pot meals because they taste lazy but I caught him going back for thirds of this at a family game night. Later he asked if I could write down the recipe for him which is basically his way of admitting defeat. Now he texts me photos whenever he makes it acting like he came up with the whole concept himself.

Make It Your Own

My friend who teaches third grade doubles the beans and skips the meat entirely for a budget friendly version that still satisfies her picky eaters. Another friend adds a can of corn and black beans to make it feel more like a southwest skillet. The base recipe is forgiving enough that you can adapt it to whatever is in your pantry or whatever your family will actually eat.

Serving Ideas

I have learned that the difference between weeknight dinner and something that feels like an event is all in the sides. A simple green salad with vinaigrette cuts through the richness. Cornbread or garlic toast turns it into a full meal. When I am feeding a crowd I set up a topping bar with sour cream shredded cheese jalapeños and green onions so everyone can customize their bowl.

Storage And Reheating

This actually tastes better the next day when the flavors have had time to hang out and get to know each other. Store it in the fridge for up to five days or freeze it for those nights when even one pot feels like too much effort. When reheating add a splash of water or broth because the pasta really does soak up everything.

• The pasta will continue softening in the fridge so if you meal prep this consider undercooking it slightly
• Frozen portions thaw overnight in the fridge or reheat straight from frozen with extra liquid and a little patience
• This doubles easily if you are feeding a crowd or want to stock your freezer

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Some recipes are just recipes but this one is the kind that shows up in group chats when someone asks what to make for dinner. It is reliable forgiving and makes people feel taken care of which is really the whole point of cooking.

Recipe Questions

→ Can I use turkey instead of ground beef?

Yes, ground turkey is a lighter alternative and works well, absorbing the spices and maintaining the dish’s hearty texture.

→ How can I make this dish vegetarian?

Substitute meat with plant-based crumbles or extra beans, and use vegetable broth to keep the flavors rich and balanced.

→ What can I add for extra heat?

Try incorporating cayenne pepper or diced jalapeños during the sauté step for a spicy kick without overpowering the dish.

→ Is it possible to prepare this ahead of time?

You can assemble ingredients in advance, then cook when ready. Reheating gently keeps the macaroni tender and creamy.

→ What alternatives exist for cheddar cheese?

Sharp Monterey Jack, mozzarella, or a dairy-free cheese substitute can be melted in for comparable creaminess and flavor.