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Easy One-Pot Chili Mac

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This Easy One-Pot Football Sunday Chili Mac is the perfect game day dinner—hearty, cheesy, and ready in under 45 minutes with minimal cleanup. Ground beef, elbow macaroni, and kidney beans simmer in a smoky chili tomato sauce, all cooked in a single pot for maximum flavor and minimum fuss.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 1/2 cups elbow macaroni (about 6 ounces)
  • 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
  • Optional toppings: sour cream, sliced green onions, fresh cilantro, diced avocado, hot sauce, crushed tortilla chips

Instructions

  1. Brown the beef: Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and let it shimmer for 30 seconds. Add ground beef and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned. Leave about 1 tablespoon of fat in the pot; drain excess if needed.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and bell pepper. Cook for 3-4 minutes, stirring frequently, until onion is translucent and pepper softens. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the beef and vegetables. Stir constantly for 1 minute until fragrant.
  4. Add the tomatoes and broth: Pour in fire-roasted diced tomatoes (with juices) and tomato sauce. Stir, scraping up any browned bits from the bottom. Add beef broth and stir again. Bring to a gentle boil.
  5. Add the pasta and beans: Once boiling, stir in elbow macaroni and drained kidney beans. Ensure pasta is mostly submerged. Reduce heat to medium-low for a steady simmer.
  6. Cook the pasta: Cover pot with lid slightly ajar. Simmer for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Pasta should be tender but al dente. If sauce thickens too much, add a splash of warm water or broth.
  7. Add the cheese: Remove pot from heat. Sprinkle shredded cheddar over the top and stir gently until fully melted and incorporated.
  8. Taste and adjust: Adjust salt or heat as desired (add hot sauce or cayenne for more spice).
  9. Serve immediately: Ladle into bowls and top with optional garnishes like sour cream, green onions, cilantro, avocado, or crushed tortilla chips.

Notes

Don’t skip the spice-blooming step—toasting spices in fat deepens flavor. Stir frequently to prevent pasta from sticking. Use freshly shredded cheese for best melt. Let chili mac rest for 5 minutes before serving to thicken sauce. Leftovers keep in the refrigerator for up to 4 days; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: chili mac, one-pot chili mac, football sunday dinner, easy chili mac, ground beef pasta, game day recipe, comfort food, one pot meal

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