One-Pot Chili Mac
Chili mac crosses a pot of beef and bean chili with macaroni. In this version the dry pasta cooks right in the chili, in a mix of diced tomatoes, tomato sauce and beef broth, so it takes on the chili powder and cumin and thickens the sauce as it goes. Everything happens in one deep skillet, and a layer of cheddar melts over the top at the end. It stays tomato-based and spiced like chili, which sets it apart from creamy cheeseburger mac and cheese.
By Ben Kowalski
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 6 servings
How do you make One-Pot Chili Mac?
Brown 450 g lean ground beef with onion and green pepper until it reaches 71°C (160°F). Stir in garlic, chili powder, cumin, paprika and tomato paste, then add a can of diced tomatoes, 250 ml tomato sauce, 500 ml beef broth and drained kidney beans. Bring to a boil, add 225 g elbow macaroni and simmer, covered, for 10-12 minutes. Top with cheddar and cover until melted.
- Total time
- 35 mins
- Calories
- 490 per serving
- Protein
- 31 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
To serve
Equipment
Large deep skillet with a lid (30 cm / 12 inch) or a 5 litre Dutch oven · Wooden spoon
Quick Directions
Brown the beef and vegetables
Heat the oil in a large deep skillet or Dutch oven over medium-high heat.
Toast the spices
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne if using, and tomato paste.
Add the liquids and beans
Pour in the diced tomatoes, tomato sauce and broth, scraping up any browned bits from the bottom, then add the kidney beans.
Cook the macaroni
Stir in the macaroni and push it under the liquid.
Melt the cheese
Take the pan off the heat, scatter the cheddar over the top, cover and leave for 2-3 minutes, until melted.
Step-by-Step Instructions
Every step for making one-pot chili mac, written out in full.
Brown the beef and vegetables
Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the beef, onion and green pepper and cook for 7-8 minutes, breaking up the meat with a wooden spoon, until the beef is browned with no pink remaining and reaches 71°C (160°F) and the vegetables have softened. Spoon off any excess fat.
Toast the spices
Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne if using, and tomato paste. Cook for 1 minute, stirring, until the paste darkens slightly and the spices smell toasted.
Add the liquids and beans
Pour in the diced tomatoes, tomato sauce and broth, scraping up any browned bits from the bottom, then add the kidney beans. Bring to a boil, about 3-4 minutes.
Cook the macaroni
Stir in the macaroni and push it under the liquid. Lower the heat to a steady simmer, cover and cook for 10-12 minutes, stirring every 2-3 minutes so the pasta doesn't stick, until the macaroni is tender and the sauce has thickened. If it gets too thick before the pasta is done, add a splash of water or broth.
Melt the cheese
Take the pan off the heat, scatter the cheddar over the top, cover and leave for 2-3 minutes, until melted. Serve with sour cream and green onions.
Recipe Tips
- Use lean beef so there is little fat to drain. Whatever fat stays in the pan ends up in the sauce.
- Stir every few minutes while the macaroni simmers. Pasta cooked in a small amount of sauce sticks to the bottom more easily than pasta in a big pot of water.
- The macaroni keeps absorbing liquid as it stands, so serve it straight away, or loosen leftovers with a splash of broth.
- Check the macaroni at 10 minutes. Brands vary, and it should be tender with a little bite.
Variations
- Spicier: add a diced jalapeño with the onion and use hot chili powder or the full 1/4 tsp cayenne.
- Other beans: use black beans or pinto beans instead of kidney beans.
- Ground turkey chili mac: use ground turkey instead of beef and cook it until it reaches 74°C (165°F) before adding the spices.
Nutrition (per serving)
| Calories | 490 |
|---|---|
| Protein | 31 g |
| Carbs | 47 g |
| Fat | 20 g |
| Saturated fat | 8 g |
| Fibre | 6.5 g |
| Sugar | 7 g |
| Sodium | 920 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days. The pasta keeps absorbing the sauce as it sits.
- Freezer
- Freeze in airtight containers for up to 3 months. The macaroni turns a little softer after freezing, so for a batch you plan to freeze, take the pan off the heat while the pasta still has a slight bite. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of broth or water, stirring, or in the microwave, until hot to 74°C (165°F).
One-Pot Chili Mac FAQs
What is chili mac?
Chili mac is chili and macaroni in one dish: ground beef, beans and tomatoes seasoned with chili powder and cumin, with elbow macaroni stirred through and cheese melted on top. It is an American dish and is often made in one pot.
Can you cook the macaroni right in the chili?
Yes. Dry elbow macaroni cooks in about 10-12 minutes in simmering chili as long as there is enough liquid, which is why this recipe adds beef broth to the tomatoes. Stir often, and add a splash of water if the sauce gets too thick before the pasta is tender.
What is the difference between chili mac and American goulash?
Both combine ground beef, tomato and macaroni. Chili mac is seasoned like chili, with chili powder and cumin, and usually includes beans and cheddar. American goulash is usually seasoned with paprika and Italian herbs and is made without beans.
Can I freeze chili mac?
Yes, for up to 3 months in airtight containers. The macaroni turns a little softer after thawing. Thaw it overnight in the fridge and reheat it with a splash of broth until hot to 74°C (165°F).
Can I make chili mac with leftover chili?
Yes. Reheat the chili until it simmers, loosen it with a little broth or water if it is very thick, then stir in macaroni boiled separately until just tender. Top with cheddar and cover for 2-3 minutes to melt it.
Why is my chili mac dry?
The macaroni keeps soaking up liquid after it is cooked, so chili mac thickens as it stands. Take it off the heat while it is still a little saucy, and add a splash of broth or water when you reheat leftovers.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
