One Pot Chili Mac
A comforting, family-friendly dish that combines the delicious flavors of chili and macaroni in one easy-to-make meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, chopped
Main Ingredients
- 500 g ground beef Or meat of your choice
- 800 g canned crushed tomatoes
- 420 g red kidney beans, drained
- 2.5 cups beef broth Or chicken broth
- 250 g elbow macaroni pasta, uncooked
- 2 cups shredded cheese Cheddar, Monterey Jack, or your favorite
Spices
- 0.5 tsp cayenne pepper Or pure chili powder - adjust to taste
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1.5 tsp onion powder Or garlic powder substitute
- 1 tsp dried oregano
- 0.5 tsp black pepper
- 1.25 tsp salt
Garnish
- to taste fresh coriander/cilantro, chopped For garnish
Instructions
Preparation
- Heat olive oil in a large, heavy pot over high heat.
- Add minced garlic and finely chopped onion. Sauté for about a minute until fragrant.
- Add chopped red bell pepper and cook until onion turns translucent, about 2–3 minutes.
Cooking
- Incorporate ground beef, breaking it up and browning for 5–7 minutes.
- Stir in canned crushed tomatoes, drained kidney beans, beef broth, and uncooked elbow macaroni. Mix thoroughly.
- Bring to a gentle simmer, reduce heat to medium, cover, and cook for approximately 12 minutes, stirring occasionally.
- Once the pasta is al dente, turn off the heat and fold in half of the shredded cheese, covering for an additional 2 minutes to melt the rest.
- Garnish with fresh chopped coriander or cilantro before serving.
Notes
For enhanced flavors, consider marinating ground beef with spices for an hour. Can substitute proteins or use vegetable broth for a vegetarian version. Adjust cayenne for heat level.