Save I was rushed one Tuesday night, standing in front of my open fridge with hungry faces waiting at the table, when I realized I had most of what I needed for chili but also a box of pasta staring at me from the pantry. Instead of making two separate dishes, I threw it all into one pot and created something that tastes like a hug in a bowl—creamy, spicy, and impossibly easy to clean up after. That accident became my go-to move whenever I need to feed people fast without looking like I didn't try.
My friend Sarah brought her new boyfriend over for dinner, and I made this exactly the way it is here. He went back for thirds and asked if it was a family recipe passed down through generations—I just laughed and told him it was born from laziness and a happy accident, but somehow that made it taste even better to him.
Ingredients
- Ground beef (1 lb): Brown it properly to build flavor—don't just stir it; let it sit for a minute and get a nice crust before breaking it apart.
- Onion and red bell pepper (1 medium and 1 large): These soften into the broth and become almost sweet, but dice them evenly so they cook at the same rate.
- Garlic (3 cloves, minced): Fresh is non-negotiable here; it transforms everything once you hit it with heat for just that brief moment.
- Kidney beans (1 can, drained): Rinsing them removes the bitter liquid and makes the whole pot taste cleaner and brighter.
- Diced tomatoes and tomato sauce (1 can each): Use good quality canned tomatoes if you can; they're picked at peak ripeness and honestly better than most fresh ones in winter.
- Beef or vegetable broth (2 cups): This is where the magic lives—it turns pasta into something silky without needing cream.
- Elbow macaroni (2 cups uncooked): Don't use the fancy shapes; stick with classic elbows because they catch and hold the chili just right.
- Chili powder, cumin, smoked paprika, oregano (2 tbsp, 1 tsp, 1 tsp, ½ tsp): The smoked paprika is the secret that makes people ask what your special ingredient is.
- Cheddar cheese (1½ cups shredded): The cheese melts into the hot broth and creates this creamy, luxurious finish that feels indulgent despite being impossibly simple.
- Sour cream (½ cup optional): A dollop on top adds tang and richness, but it's truly optional if you want to keep things lighter.
Instructions
- Brown the beef and build your base:
- Heat your pot over medium-high and add the ground beef, letting it sit undisturbed for a minute so it develops a golden crust before you break it apart. Once it's browned through, drain any excess fat pooling at the bottom—you want flavor, not grease.
- Soften the vegetables into submission:
- Toss in your diced onion, bell pepper, and garlic, stirring occasionally until the vegetables are tender and fragrant, about 3 to 4 minutes. You'll notice the kitchen smells incredible at this point, and that's your sign you're doing it right.
- Toast the spices awake:
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, stirring constantly for just about 1 minute. This quick bloom releases all the deep, toasty flavors that make people say this tastes like restaurant-quality comfort food.
- Combine everything into one glorious pot:
- Add the drained kidney beans, diced tomatoes, tomato sauce, broth, and uncooked pasta, stirring well so nothing sticks to the bottom. It looks soupy at first, but trust the process.
- Let it simmer into perfection:
- Bring everything to a boil, then reduce heat to medium-low and cover the pot. Simmer for 12 to 15 minutes, stirring every few minutes, until the pasta is tender and the liquid has mostly absorbed into the dish. You'll know it's ready when you can see the pasta swimming in this gorgeous reddish-brown sauce rather than sitting in liquid.
- Finish with creamy richness:
- Uncover the pot and stir in the shredded cheddar cheese until it melts completely into the mixture, creating this silky, luxurious coating on every piece of pasta and bean. Taste it and adjust the seasoning if you need to.
- Serve with joy:
- Spoon it into bowls while it's hot, and if you're using it, add a dollop of sour cream to cut through the richness. Watch people's faces light up.
Save My six-year-old nephew asked me last month if I invented chili mac, and I let him think I did for a moment. He was so proud of his "aunt's special recipe" that he wanted to help me make it every time we visited, and now making it together is how we spend our time, not just eating the food.
Making It Your Own
This recipe is flexible enough to bend to what you have on hand and who you're feeding. I've swapped ground turkey for beef on nights when I wanted something lighter, used plant-based crumbles when friends visited who didn't eat meat, and even stirred in black beans instead of kidney beans because that's what I grabbed from the shelf. The bones of the recipe—the spices, the broth, the pasta—stay the same, but the details can dance around based on your pantry and your mood.
Building Heat and Flavor Layers
The smoked paprika is doing almost all the heavy lifting here, creating this subtle depth that makes people lean in and ask what they're tasting. If you want actual heat, add half a teaspoon of cayenne pepper when you add the other spices, or mince up a jalapeño and toss it in with the onions. I've also learned that toasting the spices for that full minute makes an enormous difference—it's the difference between a recipe that tastes good and one that tastes like you've been making it for years.
Serving and Storing Secrets
Serve it hot from the pot while everything is still creamy and the cheese hasn't had a chance to firm up. If you have leftovers, store them in the fridge and reheat gently on the stove with a splash of extra broth stirred in, since the pasta will absorb liquid as it sits. This dish actually tastes better the next day when the flavors have had time to get to know each other, and it freezes beautifully for up to three months if you want to make a double batch.
- Fresh cilantro or sliced green onions sprinkled on top add brightness that cuts through the richness.
- A side of cornbread or garlic bread turns this into a complete meal that feels fancy but took almost no effort.
- If you're cooking for someone spice-sensitive, keep the cayenne out and let people add their own heat at the table.
Save This is the kind of recipe that makes you feel like a good cook without actually requiring you to be one, and somehow it's become the first thing people ask me to bring to potlucks or the dish they request when they're having a rough week. Once you make it, it'll be in your regular rotation.
Recipe FAQs
- → Can I substitute the ground beef for another protein?
Yes, ground turkey or plant-based crumbles work well as lighter or vegetarian alternatives without sacrificing flavor.
- → How do I make this dish spicier?
Add cayenne pepper or diced jalapeño along with the vegetables to increase the heat level.
- → Can I use gluten-free pasta in this dish?
Absolutely, substituting with certified gluten-free pasta ensures it's suitable for gluten-sensitive diets.
- → What type of cheese works best for melting?
Sharp cheddar cheese provides a creamy melt and rich flavor that complements the spices perfectly.
- → Is it necessary to drain the fat after browning the meat?
Draining excess fat helps reduce greasiness but leaving some can enhance flavor; adjust based on preference.