One-Pot Chili Mac

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 675kcal

Author: Kris Longwell

One-Pot Chili Mac is the perfect comfort dish that comes together in about 30 minutes. Savory chili mixed with tender macaroni and melty cheese. Kids and adults will be requesting this time and time again!

Print Recipe

Equipment

1 large skillet or pot at least 3 inches deep

Ingredients

2 tablespoon olive oil
1 cup onion chopped
1 bell pepper red, yellow, or green, seeded and chopped
1 jalapeño stemmed, seeded, and finely chopped
3 cloves garlic minced
1 lb ground beef
2 tablespoon chili powder
2 teaspoon ground cumin
1½ teaspoon Kosher salt
1 teaspoon ground black pepper
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
3 cups beef broth or stock
2 cups elbow macaroni
3 cups cheddar cheese grated, divided
¼ cup cilantro fresh, chopped, for garnish (optional)

Instructions

Heat the oil in a large skillet or pot over medium heat. Add the onions, bell peppers, and jalapeño, and sauté until soft, stirring often, about 4 minutes. Stir in the garlic and cook for another 30 seconds to 1 minute.
2 tablespoon olive oil, 1 cup onion, 1 bell pepper, 1 jalapeño, 3 cloves garlic
Add the ground beef, breaking up with a wooden spoon, and cook until no longer pink, stirring occasionally. Spoon out most of the grease and discard it safely.
1 lb ground beef
Stir in the chili powder, cumin, salt, and pepper. Cook for a couple of minutes, stirring often. Add the tomatoes, tomato sauce, and broth and bring to a strong simmer.
2 tablespoon chili powder, 2 teaspoon ground cumin, 1½ teaspoon Kosher salt, 1 teaspoon ground black pepper, 1 14.5 oz can fire-roasted tomatoes, 1 8 oz can tomato sauce, 3 cups beef broth
Stir in the macaroni. Turn the heat to low and cover. Cook until al dente, usually about 10 minutes. Remove the lid and stir. The sauce should not be runny, but still "saucy." Turn the heat off.
2 cups elbow macaroni
Stir in half of the cheese (1½ cups) until melted. Sprinkle with the remaining cheese. Place the lid back on the pan and let rest for about 5 minutes, or until the cheese on top has melted.
3 cups cheddar cheese
Serve at once with chopped cilantro, if desired.
¼ cup cilantro

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Ground turkey is a great substitute for ground beef. Ground chicken can be used, too.

Diced tomatoes can be substituted for fire-roasted. If you don't like chunky tomatoes, you can purée them, or substitute the diced tomatoes with tomato sauce (you would need 1 14-ounce can and 1 8-oz can).

Leftovers will keep in an air-tight container with a lid for up to 5 days. Reheat on the stove over medium heat with a couple of splashes of broth or water.

Nutrition