One-Pot Chili Mac Comfort (Printable Version)

Savory chili spices and tender beef combined with creamy macaroni in a simple one-pot meal.

# What You'll Need:

→ Meats

01 - 1 pound ground beef (choice of turkey for lighter option)

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 garlic cloves, minced

→ Pantry

05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) diced tomatoes
07 - 1 can (15 ounces) tomato sauce
08 - 2 cups beef or vegetable broth
09 - 2 cups uncooked elbow macaroni

→ Spices

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Dairy

16 - 1½ cups shredded cheddar cheese
17 - ½ cup sour cream (optional, for serving)

# Directions:

01 - In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the pot. Sauté for 3 to 4 minutes until softened.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Pour in kidney beans, diced tomatoes, tomato sauce, broth, and uncooked elbow macaroni. Stir well to combine all ingredients.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally until the pasta is tender.
06 - Remove the lid and stir in shredded cheddar cheese until melted and creamy.
07 - Dish out hot, optionally topped with a dollop of sour cream.

# Expert Hints:

01 -
  • Everything cooks in one pot, which means less dishwashing and more time actually enjoying the meal.
  • It's hearty enough to satisfy even the pickiest eaters, with that perfect balance of meat, pasta, and savory spice.
  • You can have it on the table in under 40 minutes, making it perfect for weeknights when you're exhausted.
02 -
  • Don't skip rinsing the canned beans—this one step removes the starchy liquid that can make the whole pot taste slightly metallic and dull.
  • If your pasta looks dry after simmering, you added too much pasta or didn't have enough liquid; next time, use slightly less pasta or add an extra ½ cup of broth at the start.
  • The cheese must be added off the heat or at the very end; if you add it earlier and keep cooking, it can separate and become greasy instead of silky.
03 -
  • Use a Dutch oven if you have one—it distributes heat evenly and looks beautiful enough to bring straight to the table.
  • Don't walk away while the pasta is simmering; stir it every few minutes so nothing catches on the bottom and burns, which ruins the whole pot.
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