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One Pot Mac Chili

Bowl of one pot mac chili topped with shredded cheese and parsley, served on a colorful napkin.

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This One Pot Mac Chili combines the bold, spicy flavors of chili with the creamy, cheesy comfort of macaroni in a single skillet. It’s quick, easy, and perfect for busy weeknights or cozy family dinners.

Ingredients

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  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 jalapeno, seeded and minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1.5 pounds lean ground beef
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes with chiles
  • 2 cups chicken stock
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 8 ounces dried macaroni pasta
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Heat canola oil in a large skillet over medium heat.
  2. Add diced onion, green and red bell peppers, and jalapeno. Cook for 4–5 minutes until softened.
  3. Add garlic and red pepper flakes. Cook for 1 more minute.
  4. Add ground beef. Cook until browned and cooked through, about 10–12 minutes.
  5. Stir in tomato sauce, diced tomatoes with chiles, chicken stock, chili powder, cumin, and smoked paprika.
  6. Bring to a boil, then stir in the macaroni pasta.
  7. Cover and simmer for 12–13 minutes, stirring occasionally, until pasta is al dente.
  8. Turn off heat, add shredded cheddar cheese, and stir until melted.
  9. Season with salt and pepper to taste. Garnish with chopped cilantro before serving.

Notes

  • Swap ground beef for turkey, chicken, or vegetarian crumbles.
  • Adjust spice level by changing the amount of jalapeno and red pepper flakes.
  • To make it vegetarian, omit meat and double the beans or use lentils.
  • Add-ins like corn, beans, or sour cream enhance flavor and texture.
  • Use freshly shredded cheese for best melting results.

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