One-Pot Chili Mac
A warm and inviting dish that combines savory chili flavors with cheesy macaroni for a quick, family-friendly meal.
Ingredients
Main Ingredients
- 1 pound ground beef (or turkey for a healthier option)
- 1 medium onion, diced the sweetness complements the spices
- 2 cloves garlic, minced because garlic makes everything better
- 1 can kidney beans, rinsed and drained feel free to swap with black beans
- 1 can diced tomatoes the juiciness helps create a rich sauce
- 3 cups beef broth or vegetable for a lighter base
- 2 cups elbow macaroni or swap for whole wheat for added fiber
- 2 tablespoons chili powder adjust based on your spice tolerance
- 1 teaspoon cumin adds a warm earthiness
- 2 cups shredded cheddar cheese or a mix of your favorites
- Salt and pepper to taste always important for balancing flavors
Instructions
Preparation
- In a large pot, heat a drizzle of oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. You’ll know it’s ready when it’s no longer pink (about 5 minutes).
- Toss in the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant—about 3-4 minutes.
- Stir in the chili powder, cumin, diced tomatoes, kidney beans, and beef broth. Cook, allowing the flavors to marry for about 5 minutes.
- Add the elbow macaroni and stir to combine. Bring the mixture to a gentle boil; then reduce heat to a simmer, covering the pot. Let it cook for around 10 minutes, or until the macaroni is tender and has absorbed the majority of the liquid.
Finishing Touches
- Stir in the shredded cheddar cheese until melted and gooey. Feel free to add extra cheese for an indulgent treat!
- Season with salt and pepper to your liking, and get ready to serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Add a splash of broth or water when reheating to restore creaminess. Toasting the spices before adding them deepens the flavors.