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Grandma's One-Pot Chili Mac with Ground Beef

One pot chili mac with ground beef simmers elbow macaroni, kidney beans, and tomatoes together in a 5- to 6-quart Dutch oven. Sharp cheddar melts into the thick, hearty sauce for a cozy one-pot dinner.
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Prep Time 10 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (8 oz) tomato sauce
  • 2.5 cup beef broth
  • 8 oz elbow macaroni
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1.5 cup sharp cheddar cheese shredded

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. In a 5- to 6-quart Dutch oven over medium-high heat, cook the ground beef and onion for 7 to 8 minutes, breaking up the beef, until browned and the onion is softened.
  2. Drain excess fat if needed.
  3. Stir in the garlic, chili powder, cumin, salt, pepper, and tomato paste.
  4. Cook for 1 minute.
  5. Stir in the diced tomatoes, tomato sauce, beef broth, macaroni, and kidney beans.
  6. Bring the mixture to a boil.
  7. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring often, until the macaroni is tender and the sauce has thickened.
  8. Remove the pot from the heat.
  9. Stir in the cheddar until melted.
  10. Let the chili mac rest for 5 minutes before serving.

Notes

Stir often while the macaroni simmers to keep it from sticking to the Dutch oven. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use gluten-free elbow macaroni.