Chili Mac Recipe for a Quick Weeknight Dinner
This one-pot chili mac is loaded with ground beef, beans, pasta, and melty cheddar cheese. Quick, hearty, and ready in 40 minutes—perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 4 Servings
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American
Ingredients
For the Chili Mac:
1 lb ground beef (or ground turkey)
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juices
1 can (8 oz) tomato sauce
1 cup beef broth (or chicken broth)
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
2 cups elbow macaroni pasta (or your favorite pasta)
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream (optional)
Fresh cilantro or green onions for garnish (optional)
Instructions
Brown the Beef:
In a large pot or Dutch oven, heat oil over medium heat. Add beef, onion, and bell pepper. Cook for 5–7 minutes until browned and softened. Add garlic and cook for 1–2 more minutes.
Add Seasonings & Liquids:
Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Season with salt and pepper. Add kidney beans, diced tomatoes, tomato sauce, and broth. Stir well.
Cook the Pasta:
Bring to a simmer. Add macaroni and cover. Cook 10–12 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Make it Cheesy:
Reduce heat to low. Stir in shredded cheddar and sour cream (if using) until smooth and creamy.
Serve:
Spoon into bowls and garnish with green onions or cilantro. Serve hot and enjoy!
Notes
Spicy Kick: Add jalapeños, cayenne, or hot sauce for more heat.
Vegetarian Option: Use lentils or extra beans instead of meat.
Add Veggies: Try corn, spinach, or zucchini for added nutrition.
Make Ahead: Store in fridge for 3 days or freeze for up to 3 months.
