One-Pot Chili Mac Comfort (Print)

A comforting one-pot blend of chili spices, tender beans, and creamy macaroni cooked to perfection.

# What You Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Pantry

05 - 1 (15 oz) can kidney beans, drained and rinsed
06 - 1 (15 oz) can diced tomatoes
07 - 1 (15 oz) can tomato sauce
08 - 2 cups beef or vegetable broth
09 - 2 cups uncooked elbow macaroni

→ Spices

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp black pepper

→ Dairy

16 - 1½ cups shredded cheddar cheese
17 - ½ cup sour cream (optional, for serving)

# Directions:

01 - In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain excess fat if needed.
02 - Add diced onion, bell pepper, and garlic to the pot. Sauté for 3 to 4 minutes until softened.
03 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add kidney beans, diced tomatoes, tomato sauce, broth, and elbow macaroni. Stir well to combine.
05 - Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender.
06 - Uncover and stir in shredded cheddar cheese until melted and creamy.
07 - Serve hot, topped with a dollop of sour cream if desired.

# Helpful Hints:

01 -
  • It's the kind of meal that feels like a warm hug, hitting all the comfort-food notes without pretension.
  • One pot means one cleanup instead of a sinkful of dishes, which honestly might be the best part.
  • The pasta cooks right in the sauce, soaking up all those chili flavors instead of sitting bland on the side.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid is starch that makes the whole pot gluey instead of balanced.
  • If your pasta isn't tender after 15 minutes, add a splash more broth and keep simmering rather than cranking the heat.
  • Add the cheese off heat so it melts smoothly; if the pot is still boiling, the cheese can separate and turn grainy.
03 -
  • Brown your meat until it's deeply colored, not just gray—those caramelized bits are where the real flavor lives.
  • Stir the pasta every few minutes while it simmers so it cooks evenly and doesn't stick in clumps.
  • If you're feeding people with dietary restrictions, swap regular pasta for gluten-free, use turkey, or skip cheese and add coconut milk for creaminess.
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