Description
Comfort meets convenience in this hearty one pot chili mac, blending zesty chili flavors with creamy pasta perfection. Cheesy, satisfying, and ready in under 30 minutes, you’ll savor every spoonful of this quick and delicious meal that brings warmth to your table.
Ingredients
Scale
Protein:
- 1 pound 93% lean ground beef
- 1 15 ounces (425 grams) can dark red kidney beans, drained and rinsed
- 1 4 ounces (113 grams) can diced green chilies (mild or hot)
Vegetables and Aromatics:
- 1 1/2 cups chopped yellow onion
- 1 cup chopped red bell pepper
- 1 tablespoon minced garlic (about 3 cloves)
- Sliced green onions
- Diced tomatoes
Spices, Liquids, and Other Ingredients:
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon olive oil
- 1 28 ounces (794 grams) can crushed tomatoes
- 1 15 ounces (425 grams) can low-sodium chicken broth, plus 1/2 cup more to thin if necessary
- 8 ounces (226 grams) dry elbow macaroni (2 cups)
- Salt and black pepper (to taste)
- Cayenne pepper
- 1/2 cup half and half (or 1/3 cup heavy cream)
- 1 1/2 cups shredded sharp cheddar cheese (plus extra for topping)
- Sour cream
Instructions
- Warm olive oil in a generously sized pot over medium-high heat, creating a sizzling cooking surface.
- Toss chopped onion and vibrant red bell pepper into the pot, allowing them to soften and release their aromatic flavors for approximately 5 minutes.
- Introduce ground beef to the cleared pot space, letting it develop a rich golden sear for 3 minutes. Methodically break down the meat and integrate it with the sautéed vegetables, continuing to cook until the beef is nearly completely done.
- Sprinkle minced garlic into the mixture, releasing its pungent essence for 30 seconds. Quickly incorporate chili powder, cumin, and smoked paprika, toasting the spices to intensify their depth for 1 minute.
- Stream crushed tomatoes, chicken broth, and diced green chilies into the pot. Fold in macaroni and kidney beans, seasoning with salt and pepper to enhance the overall flavor profile.
- Encourage the mixture to reach a gentle simmer, then reduce heat to low. Allow the dish to cook uncovered, occasionally stirring to prevent sticking, until pasta reaches perfect tenderness, roughly 12-15 minutes.
- Lift the pot from heat and swirl in half and half and shredded cheddar cheese until the sauce transforms into a luxuriously smooth and creamy consistency. Adjust liquid with additional chicken broth if a more fluid texture is desired.
- Present the chili mac with an array of optional garnishes such as freshly sliced green onions, dollops of sour cream, diced tomatoes, or an extra sprinkle of cheese.
Notes
- Choose a large, heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Sear ground beef in batches if needed to achieve a nice golden-brown crust and develop deeper flavor.
- Toast spices briefly to enhance their aromatic qualities and release essential oils before adding liquid ingredients.
- Stir pasta occasionally during cooking to prevent sticking and ensure uniform cooking throughout the dish.
- Adjust liquid content by adding more chicken broth if the mixture seems too thick, creating your desired consistency.
- For a lighter version, substitute ground turkey or plant-based meat alternative for beef without compromising taste.
- Keep leftovers refrigerated and consume within 3-4 days, reheating with a splash of additional broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 21–24 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 432 kcal
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 65 mg