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Chili mac pasta with beef, beans and melted cheddar
Hannah Brooks

Chili Mac Recipe (Easy One-Pot Dinner)

Summary Chili Mac — Ground beef, kidney beans, and elbow macaroni simmered together in one pot with a chili-spiced tomato sauce, then finished with melted cheddar cheese. An easy, budget-friendly weeknight dinner ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium yellow onion diced
  • 1 green bell pepper diced (optional)
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 28-ounce can crushed tomatoes
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 15-ounce can kidney beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 8 ounces 2 cups dry elbow macaroni
  • 1½ cups shredded sharp cheddar cheese plus extra for topping

Equipment

  • Large, deep skillet or Dutch oven with a lid — deep enough to hold the sauce and pasta together while simmering, and a lid is important for even pasta cooking.
  • Wooden spoon or sturdy spatula — for breaking up the ground beef as it browns.
  • Colander — for draining and rinsing the kidney beans.
  • Liquid measuring cup — for accurately measuring the broth, since too much or too little directly affects how the pasta cooks.

Method
 

  1. Brown ground beef, onion, and bell pepper in a large pot over medium-high heat, 6–8 minutes. Drain excess fat.
  2. Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook 1 minute until fragrant.
  3. Stir in crushed tomatoes, diced tomatoes with chilies, kidney beans, and broth. Bring to a simmer.
  4. Stir in dry macaroni. Cover, reduce heat to medium-low, and simmer 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
  5. Remove from heat and stir in cheese until melted.
  6. Rest 5 minutes, then top with extra cheese and desired garnishes. Serve warm.

Notes

Refrigerate leftovers up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth.
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