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Amazing 1-Pot Chili Mac with Beef and Beans dish

One-Pot Chili Mac with Beef and Beans

Make this comforting One-Pot Chili Mac with Beef and Beans for a hearty meal with minimal cleanup. It brings together ground beef, beans, and pasta in a flavorful chili sauce.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Ro*Tel diced tomatoes and green chilies, undrained
  • 4 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces elbow macaroni
  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain any excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the beef broth, diced tomatoes, Ro*Tel, chili powder, cumin, oregano, salt, and pepper. Stir well to combine.
  5. Bring the mixture to a boil.
  6. Add the rinsed and drained kidney beans and black beans to the pot.
  7. Stir in the elbow macaroni.
  8. Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the macaroni is tender.
  9. Remove the pot from the heat. Let it stand for 5 minutes before serving.
  10. Top each serving generously with shredded cheddar cheese.

Notes

  • You can substitute ground turkey for the beef if you prefer.
  • Adjust the amount of Ro*Tel or add a dash of cayenne pepper for extra heat.
  • Shred your own cheese for the best melting results.
  • This recipe reheats well; you may need to add a splash of broth when reheating.

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