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One-Pot Chili Mac: Easy Game Day Dinner Recipe

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This one-pot chili mac brings back all the barstool energy of a classic sports bar chili mac, with thick, cheesy, slow-simmered flavor that comes together in about thirty minutes. It’s the perfect game day dinner that requires no separate pasta boiling and minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20 ideal)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 cups low-sodium beef broth
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 8 ounces elbow macaroni (about 2 cups)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional: 1/4 cup chopped fresh parsley or green onions (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef, breaking it up with a wooden spoon, and cook for 5 to 6 minutes until browned. Spoon out excess fat, leaving about 1 tablespoon.
  4. Stir in the chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Let the spices toast for 1 minute.
  5. Add the tomato paste and Worcestershire sauce. Stir and cook for another minute.
  6. Pour in the beef broth and the undrained fire-roasted diced tomatoes. Stir well, scraping up any browned bits from the bottom.
  7. Add the drained kidney beans and elbow macaroni. Stir to combine. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring once halfway through.
  8. Check the pasta after 10 minutes; it should be tender but still have a slight bite. If not done, cover and cook for another 2 minutes.
  9. Remove the pot from heat. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Cover and let sit for 2 to 3 minutes until the cheese is melted and gooey.
  10. Garnish with chopped parsley or green onions if desired, and serve immediately straight from the pot.

Notes

Toast your spices for maximum flavor. Watch liquid levels as different pasta brands absorb differently. Do not skip the Worcestershire sauce. Season in layers. Let the dish rest for 3 minutes after adding cheese. Stick to 8 ounces of pasta for the right ratio.

Nutrition

Keywords: one-pot chili mac, game day dinner, chili mac recipe, easy chili mac, one pot pasta, comfort food, ground beef recipe

Find it online: https://dahliadishes.com/one-pot-chili-mac-easy-game-day-dinner-recipe/