Description

One Pot Chili Mac is a hearty and flavorful comfort meal combining ground beef, kidney beans, diced tomatoes, and elbow macaroni simmered together in a seasoned beef broth. Topped with melted cheese and fresh green onions, this dish offers a perfect balance of protein, fiber, and warm spices for a satisfying and easy weeknight dinner.

Ingredients

Scale

Meat and Vegetables

1 pound Ground Beef (Choose a lean variety to keep the dish balanced.)
1 medium Onion, diced (Adds a sweet and savory base.)
2 cloves Garlic, minced (Brings a punch of flavor and aroma.)
Chopped Green Onions (Adds a fresh crunch.)

Canned and Dry Goods

1 can (15 ounces) Kidney Beans, drained and rinsed (Adds protein and fiber.)
1 can (15 ounces) Diced Tomatoes (Use fire-roasted for a smoky depth.)
8 ounces Elbow Macaroni (Absorbs flavors well.)

Liquids and Seasonings

2 cups Beef Broth (Provides necessary liquid for cooking.)
1 tablespoon Chili Powder (Brings warmth and complexity.)
1 teaspoon Cumin (Adds an earthy note.)
1 teaspoon Paprika (Adds subtle sweetness and color.)
Salt and Pepper to taste (Essential for balancing flavors.)

Dairy

1 cup Shredded Cheese (Cheddar is popular, but mix in your favorites.)

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Instructions

Brown the Beef: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the ground beef. Cook until it’s browned, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain any excess fat.
Sauté Onion and Garlic: Add the diced onion to the pot, stirring it in with the beef. Cook for another 2-3 minutes until the onion is softened and translucent. Then, add the minced garlic and cook for an additional minute.
Add Beans, Tomatoes, and Broth: Incorporate the kidney beans, diced tomatoes (with their juices), and beef broth into the mixture. Stir everything together to combine.
Season the Mixture: Sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir well to ensure that the spices are evenly distributed.
Cook the Pasta: Bring the mixture to a gentle boil, then add the elbow macaroni. Stir the pasta into the pot, making sure it’s submerged in the liquid. Reduce the heat to a simmer, cover the pot, and let it cook for about 10-12 minutes, stirring occasionally.
Add Cheese: Once the pasta is cooked, remove the pot from heat. Stir in the shredded cheese until melted and creamy.
Adjust and Serve: Taste the dish and adjust the seasoning if necessary. Serve hot, garnished with chopped green onions.

Notes

Using lean ground beef helps reduce excess fat and make the dish healthier.
Fire-roasted diced tomatoes add a nice smoky flavor but regular diced tomatoes work fine.
Stirring occasionally while the pasta cooks prevents it from sticking to the bottom.
Feel free to substitute kidney beans with black beans or pinto beans.
For a spicier dish, add a pinch of cayenne pepper along with the chili powder.
This dish reheats well and can be stored in the fridge for up to 3 days.