Description

This One-Pot Chili Mac is a hearty, flavorful dish combining ground beef, elbow macaroni, chili beans, and a blend of spices all cooked together in one pot for an easy, comforting meal perfect for busy weeknights.

Ingredients

Meat & Protein

1 lb ground beef

Vegetables & Aromatics

2 garlic cloves, minced
2 Tbsp dried minced onion flakes

Canned Goods & Liquids

1 (8-oz) can tomato sauce
1 (14.5-oz) can diced tomatoes, undrained
3 cups beef broth
1 (15-oz) can chili beans, undrained

Dry Goods & Pasta

10 oz elbow macaroni, uncooked
1 (1.75-oz) packet chili seasoning

Spices & Seasonings

1 tsp pepper
½ tsp salt
2 tsp chili powder

Dairy

1 cup shredded cheddar cheese

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Instructions

Cook the beef: In a Dutch oven over medium-high heat, cook the ground beef until it is no longer pink. Make sure to break it up into crumbles as it cooks. Once fully cooked, drain the fat from the pot to reduce grease.
Add ingredients and bring to boil: Add the minced garlic, dried onion flakes, tomato sauce, diced tomatoes with their juice, beef broth, uncooked elbow macaroni, chili seasoning packet, chili powder, pepper, salt, and chili beans with their juice to the pot. Stir all ingredients together thoroughly. Increase heat to high and bring the mixture to a boil.
Simmer until pasta is tender: Once boiling, cover the Dutch oven and reduce the heat to low or medium-low to maintain a simmer. Cook for 15 to 18 minutes, stirring occasionally to prevent sticking, until the pasta has softened and absorbed flavors from the sauce.
Add cheese and serve: Remove from heat and stir in the shredded cheddar cheese until melted and evenly distributed. Serve hot, garnished with additional cheese if desired.

Notes

Use a Dutch oven or a large heavy pot to ensure even cooking and enough space to stir without spilling.
For a leaner option, substitute ground turkey or chicken for the ground beef.
Stir occasionally during simmering to prevent pasta from sticking to the bottom of the pot.
Adjust chili powder and seasoning to taste, especially if preferring it more or less spicy.
Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.