One-Pot Chili Mac
Chili and mac and cheese in one pot. My son calls it "the best dinner." I'm not arguing with him because he's right. This is what happens when two galley favorites get combined — ground beef chili wit
Ingredients
- 1 pound ground beef (80/20)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups beef broth
- 8 ounces elbow macaroni (uncooked)
- 1.5 cups shredded cheddar cheese
- salt and pepper
Toppings
- sour cream
- extra cheese
- sliced green onions
- hot sauce
Method
Step 1: Brown the beef
- In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef and onion together, breaking the beef into crumbles as it cooks. About 6-7 minutes until browned and the onion is soft. Drain excess fat if needed.
Step 2: Build the sauce
- Add garlic, chili powder, cumin, smoked paprika, and garlic powder. Stir and cook for 30 seconds until fragrant — blooming the spices in the fat intensifies their flavor. Add the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine.
Step 3: Cook the pasta
- Bring the sauce to a simmer, then add the uncooked macaroni. Stir well — the pasta tends to stick to the bottom if you ignore it. Cover and simmer for 10-12 minutes, stirring every 2-3 minutes, until the macaroni is tender and has absorbed most of the liquid. The sauce should be thick and saucy, not soupy.
Step 4: Add the cheese
- Remove from heat. Stir in 1 cup of the cheddar until melted and creamy. Sprinkle the remaining 1/2 cup on top, cover for a minute to let it melt. Serve with your choice of toppings.