One-Pot Chili Mac

Name: One-Pot Chili Mac
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tsp Olive Oil; 1¼ lb Ground Beef; 1 Onion; 1 Bell Pepper; 2 cloves Garlic; 2 tsp Paprika; 2 tsp Cumin; 1 tsp Oregano; 1 tsp Salt; 14 oz Canned Tomatoes; 1 Kidney Beans; 9 oz Macaroni; 3 oz Cheddar Cheese

By Eatpace

Ground beef, beans, and macaroni simmer together in a tomato chili, with cheddar melted on top. The pasta cooks right in the pot, so there's no separate draining step.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 765; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Chili mac with ground beef and kidney beans, topped with melted cheddar.

40 min

Method

6 steps 10 min prep · 30 min cook

Cook

Step 1. Heat Olive Oil in a large Dutch oven over medium-high heat. Add Ground Beef and cook, breaking it up, until browned with no pink remaining, about 6 minutes.
Step 2. Add Onion and Bell Pepper to the pot. Cook over medium heat, stirring, until beginning to soften, about 5 minutes.
Step 3. Stir in Garlic, Paprika, Cumin, Oregano, and Salt. Cook until fragrant, about 1 minute.
Step 4. Add Canned Tomatoes, Kidney Beans, and Water, scraping the bottom of the pot. Bring to a boil over high heat, about 4 minutes.
Step 5. Stir in Macaroni and reduce the heat to a steady simmer. Cook uncovered, stirring often, until the pasta is tender and the sauce is thick, about 12 minutes.

Finish & serve

Step 6. Remove from the heat and sprinkle Cheddar Cheese over the chili mac. Cover until the cheese melts, about 2 minutes, then serve.

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Tips

Good to know

Stir often as the macaroni cooks, especially near the end, and add a splash of water if the pot gets dry before the pasta is tender.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water to loosen the sauce.

Good to know

Ground beef is safely cooked when it reaches 160°F on an instant-read thermometer.

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