One-Pot Chili Mac
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Beef, beans and macaroni simmer in one pot, and the pasta drinks up all the toasted chili spice as it cooks. Stir in the cheddar and call everyone in. Somebody always scrapes the bottom of the pot and acts casual about it.
The short version
Brown the beef, toast the chili powder and tomato paste in the fat, add tomatoes, broth and beans, then simmer the dry macaroni right in the sauce for about 15 minutes. Stir in half the cheese and finish with the rest. One pot, 45 minutes, and the pasta should stay a little loose, because it keeps drinking.
What makes ours better
why ours wins the argument at dinner
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Toast the spices and tomato paste in the beef fat. A minute in hot fat turns raw chili powder from dusty to deep and caramelizes the paste. It's the difference between beef with tomato sauce and something that tastes like chili.
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Cook the macaroni in the sauce. The pasta soaks up the beefy, spiced liquid as it softens, and its starch thickens the sauce. No second pot, no draining, no watery bowl.
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Finish with a splash of vinegar and a spoon of Worcestershire. Long-simmered tomato flavor goes flat. A teaspoon of acid at the end wakes it up without making it taste sour.
What you need
the stars of the show
- Ground beef1 pound
- Yellow onion1 large
- Garlic4 cloves
- Tomato paste2 tablespoons
- Diced tomatoes1 can
- Kidney beans1 can
- Dry elbow macaroni2 cups
- Sharp cheddar2 cups
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Brown the beef
Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the beef and break it up with a wooden spoon. Cook until no pink remains and the bits are browned, about 6 minutes. Spoon off all but 2 tablespoons of the fat.
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Cook the vegetables
Add the onion, bell pepper if using, and the salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds, until you can smell it.
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Toast the spices
Push the beef to the sides, add the chili powder, cumin, oregano and tomato paste to the middle, and stir them in the fat for 1 minute. The paste will darken to a brick red and the whole pot will smell rich.
Keep the heat at medium. Chili powder scorches fast and turns bitter.
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Add the liquids and beans
Pour in the tomatoes with their juice and the broth. Scrape up everything stuck to the bottom of the pot, then stir in the beans. Bring to a boil.
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Simmer the macaroni in the sauce
Stir in the dry macaroni and make sure it's under the liquid. Cover, drop the heat to medium-low, and simmer 12 to 15 minutes, stirring once or twice, until the pasta is tender. The sauce will be loose but not soupy.
Stir from the bottom each time. Macaroni likes to stick to the pot.
About 14 min. Cook mode has a timer for this step.
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Stir in the cheese
Take the pot off the heat. Stir in the Worcestershire, the vinegar and 1 cup of the cheddar until melted. Taste and add salt if it needs it.
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Top and rest
Scatter the remaining cheese over the top, cover, and let it sit 5 minutes. The cheese melts and the pasta soaks up the last of the sauce.
About 5 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Keep the dry macaroni to 2 cups. More pasta than that drinks all the liquid and turns the pot into a brick.
- Grate the cheese from a block. Pre-shredded cheese has a coating that keeps it from melting smoothly.
- Want it spicier? Add a minced jalapeño with the onion or a pinch of cayenne with the chili powder. Pinto or black beans work in place of kidney beans.
- Good toppings are sour cream, sliced scallions, crushed corn chips and hot sauce.
- Storage. Fridge, 4 days in an airtight container. Freezer, 2 months. Reheat in a pot over low heat with a splash of broth or water, since the pasta keeps absorbing liquid.
Questions, answered
asked and answered at the kitchen counter
Can I make chili mac with leftover chili?
Yes. Heat 4 cups of chili with 1 cup of water, add 1½ cups cooked macaroni, and stir in the cheese. If you're cooking the pasta in the chili instead, add about 2 extra cups of liquid for 8 ounces of dry macaroni.
Why is my chili mac dry or sticky?
The pasta kept absorbing liquid. Stir in a splash of broth or water until the sauce loosens, and stir from the bottom while it simmers next time.
Can I use a different pasta?
Small shells, rotini and cavatappi all work. Start checking at 10 minutes, since cooking time depends on the shape.
Can I make it ahead?
Yes. It reheats well, but it thickens in the fridge, so add a splash of broth or water when you warm it.
Can I use ground turkey or ground chicken?
Yes. Add an extra tablespoon of oil, since the meat is leaner, and cook until it reaches 165°F. Beef is richer, but turkey makes a good version.
Do I have to drain the beans?
Yes. Canned bean liquid is salty and slimy and throws off the amount of liquid the pasta needs.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 29, 2026.