With just 10 minutes of prep and a few pantry staples, this one pot chili mac is a quick and easy dinner recipe that kids and adults will love! The made-from-scratch pasta and ground beef skillet is always a weeknight winner, and it’s ready in about 30 minutes.
If you love hearty, comfort food dinners, you’ll also want to try my American chop suey (aka “goulash”) or my beefaroni casserole. See my Old-School Ground Beef Recipes collection for even more ground beef classics.
Table of Contents
Before You Get Started
A few quick tips to make sure your chili mac turns out perfectly:
- Drain the excess grease. After browning the beef, pour off the fat before adding the other ingredients. This keeps the dish from tasting greasy and makes it a bit healthier too.
- Don’t skip the brown sugar. It might seem like an odd addition, but just half a teaspoon balances the acidity of the tomatoes and gives the chili a more well-rounded flavor. Start with a little and add more to taste if needed.
- Stir frequently while the pasta cooks. Since the macaroni cooks right in the sauce, it can stick to the bottom of the pot. Stirring every few minutes prevents this and helps the pasta cook evenly.
How to Make Chili Mac
You can’t beat an easy ground beef dinner recipe that cooks entirely in one skillet. Here’s how to make it:
Step 1: Brown the Beef
Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon as it cooks.
Once the beef is no longer pink (about 7 minutes), add the minced garlic and cook for one more minute. Drain off the excess fat before moving on.
Beef Substitutes: You can substitute ground turkey, ground chicken, or ground pork for the beef. If using a leaner meat like turkey, swap the beef broth for chicken broth.
Step 2: Add the Sauce and Seasonings
Stir in the beef broth, water, diced tomatoes (with their juices), and tomato paste. Then add the chili powder, seasoned salt, cumin, onion powder, and brown sugar. Give everything a good stir to combine.
Step 3: Stir in the Pasta, Beans, and Corn
Add the uncooked elbow macaroni, drained beans, and drained corn to the pot.
There’s no need to boil the pasta separately. It cooks right in the sauce and releases starches that help thicken everything up.
Best Beans to Use: Dark or light red kidney beans are classic, but pinto beans or small pink beans work great too. If your kids aren’t fans of beans, just substitute with an extra can of drained corn or a bit more ground beef.
Step 4: Simmer Until Tender
Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 12-15 minutes, stirring frequently, until the pasta is tender and the sauce has thickened.
The liquid will reduce as the pasta absorbs it.
Step 5: Season and Serve
Taste and adjust with salt and pepper as needed. Ladle into bowls and top with your favorite garnishes. A generous sprinkle of cheddar cheese is a must in our house!
Favorite Chili Mac Toppings
Set out a variety of toppings and let your friends and family customize their own bowls. Here are some of our favorites:
- Grated cheddar cheese
- Sour cream
- Diced avocado
- Fresh cilantro
- Sliced green onion or minced red onion
- Hot sauce
- Sliced jalapeño peppers
- Lime wedges
- Tortilla strips or crushed chips
What to Serve with Chili Mac
This one-pot meal pairs nicely with something simple on the side:
Cornbread: Sweet Cornbread, Jiffy Mexican Cornbread, or Honey Cornbread
Biscuits: Flaky Biscuits or 3-Ingredient Biscuits
Salads: Green Salad with Red Wine Vinaigrette or Southern Caesar Salad
Easy Extras: Easy Homemade Guacamole with tortilla chips, Fritos, or saltine crackers
Storage and Reheating
Keep leftover chili mac in an airtight container in the refrigerator for 3-4 days.
To reheat: Warm the chili mac in a skillet or saucepan, covered, over low heat until heated through. Don’t reheat it for too long or the pasta can become gummy. You can also microwave individual portions for 1-2 minutes.
To freeze: Store leftovers in an airtight container for up to 3 months. Keep in mind that the pasta will absorb more liquid in the freezer and may have a softer texture once thawed.
Delicious! So easy to make and minimal mess to clean up!
– Jasmine
Recipe Variations
- Make it without beans by omitting the can of beans and substituting with extra corn or ground beef.
- Add diced bell peppers to the skillet with the ground beef and onion for extra veggies.
- For spicy chili mac, add a dash of cayenne pepper or some diced jalapeño.
- Add a dash of paprika or fresh herbs like parsley, thyme, or oregano for a slightly different flavor.
- For a cheesy, crunchy topping, sprinkle shredded cheese and a few buttered breadcrumbs over the top and place under the broiler for a few minutes.
Frequently Asked Questions
What’s the difference between chili mac and goulash?
They’re actually very similar! Both are tomato-based ground beef and macaroni skillet dinners. The main differences are in the seasonings and add-ins. Chili mac uses chili powder, cumin, and seasoned salt, and often includes beans and corn. American goulash (or “chop suey”) typically has green bell pepper and Italian seasoning instead.
Can I use different types of cheese?
Absolutely. Sharp cheddar is a classic choice, but mozzarella, Pepper Jack, Colby, or Colby Jack all melt beautifully and taste great. Use whatever you have on hand or mix a couple together.
How do I adjust the spice level?
The chili powder gives this recipe a little kick, but it’s still mild and kid-friendly. For a spicier version, add cayenne pepper, diced jalapeño, or a few shakes of hot sauce. For a milder dish, reduce the chili powder slightly.
Can I make chili mac ahead of time?
You can prep the ingredients ahead, but it’s best to cook the dish fresh since the pasta continues to absorb liquid as it sits. If you do make it ahead, you may need to add a splash of broth when reheating to loosen things up.
More Classic Ground Beef Dinners
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One Pot Chili Mac
Equipment
Ingredients
- 1 lb. ground beef (or ground turkey)
- ½ of a large onion, diced (about ¾ cup)
- 1 large clove garlic, minced (about 1 teaspoon)
- 2 cups beef broth
- 1 cup water
- 1 (14.5 ounce) can petite diced tomatoes, not drained
- 1 (6 ounce) can tomato paste
- 1 tablespoon chili powder
- 1 ½ teaspoons Lawry’s seasoned salt
- 1 teaspoon cumin
- ½ teaspoon brown sugar (or up to 1 teaspoon for a slightly sweeter taste)
- ½ teaspoon onion powder
- 1 (15 ounce) can kidney beans, pinto beans, or small pink beans, drained and rinsed
- 1 (8.75 ounce) can corn kernels, drained
- 1 cup uncooked elbow macaroni
- Kosher salt and ground black pepper, to taste
- Optional toppings: shredded cheese, sour cream, sliced green onions, cilantro, avocado, diced red onion, hot sauce
Instructions
- Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and onion. Break up the meat with a wooden spoon and cook until no longer pink, about 7 minutes. Add the garlic and cook for 1 more minute. Drain off the excess fat.
- Add the broth, water, diced tomatoes (with juices), tomato paste, chili powder, seasoned salt, cumin, brown sugar, and onion powder. Stir to combine.
- Stir in the beans, corn, and uncooked macaroni. Bring to a boil.
- Reduce heat to a simmer. Cook uncovered for 12-15 minutes, stirring frequently, until the pasta is tender and the sauce has thickened.
- Taste and season with salt and pepper as needed. Serve in bowls with your favorite toppings.
Notes
- Drain the grease after browning the beef for a less greasy finished dish.
- Don’t skip the brown sugar. It balances the acidity of the tomatoes and adds depth of flavor.
- Stir frequently while the pasta cooks to prevent sticking.
- Swap the protein: Use ground turkey, chicken, or pork. If using a leaner meat, use chicken broth instead of beef broth.
- Bean options: Kidney beans are classic, but pinto, pink, black, or white beans all work. Leave beans out entirely and add extra corn if preferred.
- Adjust the heat: Add cayenne, diced jalapeño, or hot sauce for a spicier version.
- Cheese options: Sharp cheddar, mozzarella, Pepper Jack, Colby, or Colby Jack all melt well.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze for up to 3 months (pasta texture may soften).
- Reheating: Warm in a skillet over low heat or microwave for 1-2 minutes. Add a splash of broth if needed.
Nutrition
Originally published in July, 2022, this post was updated in January, 2026.
Love the recipes! thanks for sharing
Thank you, Karen!
I haven’t tried it yet, but this is an excellently presented recipe. I love the variations you suggested and the subtle points you brought up.
Thank you! I hope you enjoy it!
Delicious! So easy to make and minimal mess to clean up! 🙂
So glad that you enjoyed it, Jasmine. Thanks for letting us know!
I love how I only have to chop one onion for this recipe, and how the addition of noodles makes the meal go further in this economy. Delicious, simple, and nutritious! Highly recommend it to all my friends.
Thank you, Kerrisan! We appreciate your kind words and are so glad you enjoy the recipe.