One-Pot Chili Mac

This Chili Mac combines the bold, smoky flavor of chili with creamy, cheesy macaroni for the ultimate comfort food. Made in one pot with pantry staples, it’s hearty, cheesy, and ready to satisfy a crowd on busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

For the Base

1 tbsp olive oil
2 cloves garlic minced
1 medium onion finely chopped
1 red bell pepper diced

For the Meat & Sauce

500 g lean ground beef
800 g canned crushed tomatoes
420 g red kidney beans drained
625 ml beef broth chicken broth works too

For the Pasta & Cheese

250 g elbow macaroni uncooked
200 g shredded cheese cheddar, Monterey Jack, or blend

For Garnish

0.25 cup fresh cilantro or coriander finely chopped

Homemade Chili Spice Mix

0.5 tsp cayenne pepper adjust to taste
2 tsp paprika
2 tsp ground cumin
1.5 tsp onion powder or garlic powder
1 tsp dried oregano
0.5 tsp black pepper
1.25 tsp salt

Method

Step 1: Heat olive oil in a large pot over medium-high heat. Add garlic and onion, cooking for 1 minute. Stir in red bell pepper and cook until onion is translucent.
Step 2: Add ground beef and cook, breaking it apart with a spoon, until browned.
Step 3: Stir in crushed tomatoes, kidney beans, broth, spices, and uncooked pasta. Bring to a gentle boil, then reduce heat to medium.
Step 4: Cover and cook for 12 minutes, until pasta is al dente and sauce thickens.
Step 5: Stir in half the cheese until melted. Sprinkle remaining cheese on top, cover, and let rest 2 minutes.
Step 6: Garnish with fresh cilantro or coriander. Serve hot.

Notes

✔ Use gluten-free pasta for a GF version. ✔ Add extra cayenne or chilies for more heat. ✔ Swap beef for lentils or plant-based mince for a vegetarian option. ✔ Mix mozzarella with cheddar for extra gooeyness.