One Pot Chili Mac
A hearty and comforting blend of chili and macaroni, perfect for family meals.
Equipment
- Medium pot For cooking the chili mac.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1 unit 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 beef broth or vegetable broth
- 14.5 ounces fire roasted diced tomatoes (1 can)
- 1 cup cooked pinto beans or any beans
- 1 cup cooked chili beans
- 10 ounces dry macaroni noodles (about ⅝ of a box), or any short-shaped pasta
- 1 cup freshly shredded cheddar cheese (Monterey Jack or cheddar Jack are good alternatives)
- 1 unit Fresh parsley (optional, for garnish)
Instructions
- In a medium pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing for about 2 minutes until the onion becomes translucent.
- Sprinkle in the ground black pepper, ground cumin, ground white pepper, and add the ground beef. Cook for 4-5 minutes, stirring occasionally, until the beef is browned.
- Pour in the beef broth, diced tomatoes, pinto beans, and chili beans. Stir well and bring the mixture to a simmer, stirring frequently.
- Once simmering, add the macaroni noodles. Increase the heat to bring it to a boil, then reduce back to a simmer. Cook for 12-15 minutes, or until the noodles are tender.
- Remove the pot from heat. Top the pasta with shredded cheese and let it rest for about 3 minutes without stirring, allowing the cheese to melt.
- Serve the cheesy beef and bean pasta in bowls. Feel free to sprinkle extra cheese on top and garnish with fresh parsley if desired.
Notes
For a spicier kick, consider adding some diced jalapeños or a dash of hot sauce. You can substitute the beef broth with vegetable broth for a lighter flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.