One Pot Chili Mac Recipe

Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 554kcal

Author: Becky Hardin

Chili Mac is a hearty, delicious dish filled with ground beef, noodles, cheese, beans, and so much more. Now you can take your weeknight meals to another level with this one pot chili mac recipe! It's so easy to make in just one pot, and it's ready to serve in 30 minutes.

Step-by-step photos can be seen below the recipe card.

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Equipment

Dutch Oven

Ingredients

1 tablespoon olive oil
2 tablespoons minced garlic
1 onion diced
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground white pepper
1 pound lean ground beef
32 ounces low-sodium chicken broth
14.5 ounces fire roasted diced tomatoes (1 can)
1 cup cooked pinto beans
1 cup cooked chili beans
10 ounces dry macaroni noodles (⅝ box)
1 cup freshly shredded cheddar cheese
Fresh parsley optional, for garnish

Instructions

In a medium pot, add the olive oil, garlic, and diced onion and sauté for 2 minutes.
1 tablespoon olive oil, 1 onion, 2 tablespoons minced garlic
Add seasonings and ground beef and cook until brown, about 4-5 minutes.
1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon ground white pepper, 1 pound lean ground beef
Stir in the chicken broth, diced tomatoes, pinto beans and chili beans. Bring the mixture to a simmer, stirring frequently.
32 ounces low-sodium chicken broth, 14.5 ounces fire roasted diced tomatoes, 1 cup cooked pinto beans, 1 cup cooked chili beans
Once the mixture is simmering, add in the macaroni noodles and bring to a boil. Once the mixture is boiling, reduce back to a simmer and cook for 12-15 minutes, or until noodles are fully cooked.
10 ounces dry macaroni noodles
Remove from heat, top with cheese, and let it rest (do not stir) until the cheese is melted. About 3 minutes.
1 cup freshly shredded cheddar cheese
Scoop into bowls and sprinkle with extra cheese if desired and garnish with fresh parsley.
Fresh parsley

Video

Notes

Make this chili mac in a dutch oven or heavy bottomed pan. It will distribute the heat more evenly.
Make sure that the macaroni is fully cooked before taking the pan off of the heat.
Reheat the chili mac on the stovetop, or in the microwave for about 3 to 4 minutes.
If making ahead of time, make sure it's fully cooled before storing.

Storage: Store chili mac in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition