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Hearty Chili Mac Recipe: Comforting One-Pot Meal

ChiliMac3

Chili Mac was the very first meal I prepared for my husband when we were newly married nearly 20 years ago. I remember being excited about a pretty table set for two. It’s funny how small moments stick with you. Things have changed since then: the table rarely looks fancy, and there are certainly more than two place settings now. These days I usually serve family-style — quick, practical, and everyone digs in.

This version isn’t exactly the original recipe I used years ago, but it’s delicious and comforting. For a gluten-free option I swap in gluten-free elbow macaroni.

A hearty bowl of chili mac combines macaroni pasta, kidney beans, ground meat, and diced tomatoes in a rich, spicy sauce. The dish is served in a yellow and black handled bowl, placed on a light wooden surface.

Chili Mac

Vicky Hadley ~ Little Chef Within

A hearty, satisfying one-pot meal that’s both flavorful and easy to clean up. Browned meat, beans, tomatoes, and pasta come together in a single skillet for a fast family dinner.
5 from 1 vote
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Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ½ lb. ground beef
  • 2 Tbsp flour
  • 2 Tbsp chili powder
  • 1 15 oz. can tomato sauce
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups uncooked elbow macaroni (or gluten-free substitute)
  • 2 cups beef broth
  • 1 cup shredded cheese

Instructions

  • Dice the onion and mince the garlic. In a large pot, heat the olive oil over medium heat and cook the onion and garlic 1–2 minutes until soft and translucent.
  • Add the ground beef and cook, stirring, until fully browned. If using high-fat beef, drain excess fat after browning.
  • Sprinkle in the flour and chili powder and stir to evenly coat the meat.
  • Cook the coated meat 1–2 minutes longer. The flour and chili powder might stick to the pot; watch it carefully to prevent burning and scrape gently as needed.
  • Add the drained and rinsed black beans and kidney beans, tomato sauce, diced tomatoes, and corn. Stir well, dissolving any browned bits from the bottom of the pot.
  • Stir in the dry macaroni and pour in two cups of beef broth. Combine everything thoroughly.
  • Cover with a lid, increase heat to high, and bring the pot to a boil.
  • Once boiling, stir quickly to free any pasta stuck to the bottom, replace the lid, and reduce heat to medium-low.
  • Simmer on medium-low for about 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir once or twice while simmering to prevent sticking.
  • When the pasta is cooked, remove the pot from the heat and stir in the shredded cheese until melted and creamy. Serve hot.
  • *Recipe adapted from BudgetBytes.com

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Chilimac4

I love my little bowl from Dixie Stampede.