One-Pot Chili Mac

Name: One-Pot Chili Mac
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb (454 g) 80% lean ground beef, cold, from the fridge; 1 large (about 1½ cups) (200 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 medium (about 1 cup) (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, finely minced; 2 tbsp (16 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; 1 tsp (6 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (16 g) tomato paste; 1 tbsp (15 ml) Worcestershire sauce; 15 oz can (425 g) canned tomato sauce; 14½ oz can (411 g) canned diced tomatoes, undrained; 1½ cups (360 ml) low-sodium beef broth; ½ cup (120 ml) water; 15 oz can (425 g) canned dark red kidney beans, drained and rinsed; 8 oz (about 2 cups) (225 g) dried elbow macaroni, uncooked; 6 oz (about 1½ cups shredded) (170 g) sharp cheddar cheese, freshly grated on the large holes of a box grater, divided: 120 g (about 1 cup) to stir in and 50 g (about ½ cup) for the topping; 2 scallions (30 g) scallions, thinly sliced (optional)

From the MyKitchenBank Kitchen

Seasoned beef chili and tender elbow macaroni cook together in a single pot, then finish with melty sharp cheddar. It's a hearty weeknight dinner with very little cleanup.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: About 8 cups (6 generous servings)

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Ingredients

6 servings

1 lb (454 g) 80% lean ground beef, cold, from the fridge
1 large (about 1½ cups) (200 g) yellow onion, cut into ¼-inch (6 mm) dice
1 medium (about 1 cup) (150 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, finely minced
Spices and flavorings
2 tbsp (16 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried oregano
1 tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
1 tbsp (16 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
Liquids, beans, and pasta
15 oz can (425 g) canned tomato sauce
14½ oz can (411 g) canned diced tomatoes, undrained
1½ cups (360 ml) low-sodium beef broth
½ cup (120 ml) water
15 oz can (425 g) canned dark red kidney beans, drained and rinsed
8 oz (about 2 cups) (225 g) dried elbow macaroni, uncooked
To finish
6 oz (about 1½ cups shredded) (170 g) sharp cheddar cheese, freshly grated on the large holes of a box grater, divided: 120 g (about 1 cup) to stir in and 50 g (about ½ cup) for the topping
2 scallions (30 g) scallions, thinly sliced (optional)

Equipment (6)

5½- to 6-quart (5 to 5.7 L) deep, heavy-bottomed pot with lid
Wooden spoon or sturdy spatula
Chef's knife and cutting board
Box grater
Colander (for rinsing beans)
Instant-read thermometer

Steps

Before you start

Grate the cheddar from a block rather than using pre-shredded. Pre-shredded cheese contains anti-caking starch and melts less smoothly. You need 170 g (6 oz), which makes about 1½ cups loosely packed. Divide it into 120 g (about 1 cup) to stir in and 50 g (about ½ cup) for the topping.
Use a pot with a wide base so the pasta cooks evenly. A 5½- to 6-quart heavy-bottomed pot works well. Everything cooks on the stovetop, so the oven is not used.
Open and drain the beans first. Rinse them under cold water until the water runs clear.
Don't drain the diced tomatoes. Their juice is part of the cooking liquid.

1
Prep the ingredients
- Dice the onion and bell pepper into ¼-inch (6 mm) pieces and mince the garlic.
- Drain and rinse the kidney beans.
- Grate the cheddar, then weigh out 120 g (about 1 cup) for stirring in and 50 g (about ½ cup) for the topping, and keep them separate.
- Slice the scallions, if using.
- Measure the chili powder, cumin, smoked paprika, oregano, salt, and pepper into a small bowl so they're ready to add together.
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Ready when: Everything is chopped, measured, and within reach of the stove.
Tip: Prepping first matters here. Once the pot is going, the steps move quickly.
2
Brown the beef
- Set a 5½- to 6-quart heavy-bottomed pot over medium-high heat for 2 minutes.
- Add the ground beef and break it into large chunks.
- Let it sit undisturbed for 2 minutes to form a crust.
- Then break it into smaller crumbles with a wooden spoon and cook, stirring occasionally, for 5 to 6 minutes more.
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Ready when: No pink remains and the edges are browned. An instant-read thermometer in the beef reads at least 160°F (71°C). Leave the rendered fat in the pot.
Tip: Don't crowd or stir constantly early on. Beef that sits briefly browns, which adds flavor. Constant stirring steams it grey.
3
Soften the vegetables
- Add the onion and bell pepper to the beef and fat.
- Cook, stirring every minute or so, for 5 minutes.
- Add the garlic and cook for 30 seconds more.
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Ready when: The onion is soft and translucent and the garlic smells fragrant but hasn't browned.
Tip: If the pot looks dry or things start to stick, add a splash of the measured ½ cup water to loosen the browned bits, and use the rest in step 5.
4
Toast spices and paste
- Push the beef mixture to the sides to clear a space in the center.
- Add the tomato paste to the center, then sprinkle the spice mixture over everything.
- Stir constantly for 1 minute.
- Stir in the Worcestershire sauce.
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Ready when: The paste darkens slightly to a brick red and the spices smell deeply fragrant.
Tip: Keep stirring. Chili powder scorches quickly and turns bitter.
5
Add liquids and beans
- Pour in the tomato sauce, the undrained diced tomatoes, the 1½ cups (360 ml) beef broth, and the water.
- Add the kidney beans.
- Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
- Raise the heat to high and bring to a full boil, about 5 minutes.
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Ready when: The liquid is bubbling vigorously across the whole surface.
6
Cook the macaroni
- Stir in the dry macaroni, making sure all of it is submerged.
- Reduce the heat to medium-low so the pot holds a steady gentle simmer.
- Partially cover with the lid slightly ajar and cook for 10 to 12 minutes, stirring thoroughly every 3 minutes and scraping the bottom.
- Then take the lid off.
- If the sauce is still thin and runs freely off the spoon, simmer uncovered for 2 to 4 minutes more, stirring often, until the pasta is tender and the sauce has reduced.
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Ready when: A piece of macaroni is tender with a slight bite, and the sauce is thick and clings to the pasta. Pull a spoon across the bottom and the sauce should slowly fill the gap.
Tip: Stir from the bottom, since macaroni sinks and can stick and scorch. If the pot looks dry before the pasta is tender, add ¼ cup (60 ml) extra water. If it is loose, keep simmering uncovered rather than adding cheese early.
7
Melt in the cheese
- Remove the pot from the heat.
- Stir in 120 g (about 1 cup) of the cheddar, a handful at a time, until melted.
- Taste and add more salt if needed.
- Sprinkle the remaining 50 g (about ½ cup) cheddar over the top and cover the pot.
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Ready when: The cheese is melted into the sauce, which looks glossy and creamy.
Tip: Add the cheese off the heat. Cheese over high heat can turn grainy or oily.
8
Rest and serve
- Let the chili mac stand, covered, for 5 minutes so the sauce thickens slightly and the topping melts.
- Scatter with sliced scallions, if using, and serve hot in bowls.
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Ready when: The top layer of cheese is fully melted and the sauce is thick but still saucy.
Tip: The pasta keeps absorbing liquid as it sits. If it tightens up too much, stir in a splash of hot water or broth.

Good to know

Tips

Use low-sodium broth so you can control the salt. The tomato sauce and cheese add salt too, so taste before adding more at the end.
For more heat, add ½ teaspoon cayenne with the spices or a diced jalapeño with the onion.
Don't skip the rest at the end. The sauce looks slightly loose right off the heat and thickens as it stands.
Serve with sour cream, pickled jalapeños, or crushed tortilla chips for extra texture.

Make ahead

You can make the chili base through step 5 up to 2 days ahead. Cool it and refrigerate it in a covered container. Reheat it to a full boil, then continue with step 6. Fresh pasta gives the best texture.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months, though the pasta will be softer. Thaw overnight in the fridge. Reheat in a covered pot over medium-low heat, or in the microwave in 1-minute bursts. Stir in a few tablespoons of water or broth to loosen the sauce, and heat until steaming hot (165°F/74°C).

Substitutions

80% lean ground beef → ground turkey or ground chicken. Add 1 tablespoon oil when browning, since poultry is leaner. Cook to 165°F (74°C) instead of 160°F.
canned dark red kidney beans → pinto or black beans. Use one 15-oz (425 g) can, drained and rinsed. The cooking time is unchanged.
dried elbow macaroni → small shells or rotini. Keep the same weight. Check for tenderness at 10 minutes, as shapes cook slightly differently.
sharp cheddar cheese → Monterey Jack or a pepper Jack blend. Use the same weight. Pepper Jack adds a little heat.