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Square overhead shot of a bowl of chili mac with toppings like chips and cheese.
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5 from 4 votes

One Pot Chili Mac

This one pot chili mac combines zesty ground beef chili and tender elbow macaroni in one easy skillet dinner. It's ready in about 30 minutes and always a hit with kids and adults alike.
Course Dinner
Cuisine American
Keyword chili mac, chili mac and cheese, chili mac recipe, one pan chili mac, one pot chili mac
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 410kcal
Author Blair Lonergan

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.
    Browning ground beef in a Dutch oven for a chili mac recipe.
  • 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.
    Ingredients for one pot chili mac in a Dutch oven before cooking.
  • Reduce heat to a simmer. Cook uncovered for 12-15 minutes, stirring frequently, until the pasta is tender and the sauce has thickened.
    Serving spoon in a pot of chili mac.
  • Taste and season with salt and pepper as needed. Serve in bowls with your favorite toppings.
    Horizontal overhead image of two bowls of chili mac with a side of cornbread.

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

Serving: 1/6 of the recipe | Calories: 410kcal | Carbohydrates: 47g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1338mg | Potassium: 1177mg | Fiber: 9g | Sugar: 8g | Vitamin A: 979IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 6mg