One Pot Chili Mac
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 (1 cup each)
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Calories
471 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Chili Mac
Description
In this One Pot Chili Mac, diced onion and minced garlic are sautéed in olive oil until soft, then ground beef is cooked thoroughly, with excess fat drained if needed. Flour and chili spices are added to build a seasoned base, preventing clumping by stirring for a couple of minutes before adding tomato sauce and beef broth.
Uncooked macaroni noodles are incorporated directly into the simmering liquid, cooking through absorbingly while developing a thick, flavorful sauce. The seasoning combination of chili powder, smoked paprika, garlic powder, and oregano imparts warmth and subtle smokiness. Once the pasta is tender, shredded cheddar cheese is stirred in, adding creamy richness and binding the dish together.
This one-skillet meal is convenient for an all-in-one preparation, delivering a filling, meaty pasta dish with bold, layered flavors. It pairs well with simple sides or a green salad to balance the hearty main course.
Using lean ground beef can reduce excess fat, and low-sodium broth may require seasoning adjustments at the end for optimal flavor.
Ingredients
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 1 Tbsp olive oil $0.22
- 1 lb. ground beef $4.98
- 2 Tbsp all-purpose flour $0.03
- 1 Tbsp chili powder $0.30
- 1/2 tsp smoked paprika $0.05
- 1/2 tsp garlic powder $0.05
- 1/2 tsp oregano $0.05, dried
- 8 oz. tomato sauce $0.56
- 3 cups beef broth $0.39
- 1/2 lb. macaroni $0.59, uncooked, about 2 cups
- 1 cup cheddar cheese $0.98, shredded
Instructions
- Dice the yellow onion and mince the garlic. Add the onion and garlic to a large deep skillet or Dutch oven with the olive oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Add the ground beef to the skillet and continue to stir and cook until the beef is cooked through. If using a higher fat content ground beef, you may want to drain off the excess fat at this point.
- Add the flour, chili powder, smoked paprika, garlic powder, and oregano to the skillet with the beef and onions. Continue to cook and stir for about two minutes, allowing the flour and spices to coat the bottom of the skillet, but not burn.
- Add the tomato sauce and beef broth to the skillet and stir well to combine, making sure to scrape and dissolve any browned bits off the bottom of the skillet.
- Add the uncooked macaroni and stir to combine. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a quick stir to loosen any that is stuck to the bottom, turn the heat down to medium-low, and place the lid back on top.
- Allow the macaroni to simmer, stirring every few minutes and always replacing the lid, until the macaroni is tender and the broth has reduced to a rich red gravy (about 10 minutes).
- Stir half of the shredded cheese into the sauce until melted, and sprinkle the remainder on top. Place a lid on the pot, turn the heat off, and allow the residual heat to melt the cheese on top. Serve hot and enjoy!
Notes
- Choose 85% or 90% lean ground beef to minimize fat draining and retain flavor.
- If using low-sodium broth, taste and add salt at the end to enhance the seasoning.
- Better Than Bouillon can be used to make beef broth for a richer flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup each)
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 471kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Sodium | 825mg | 34% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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