The Ultimate OnePot Chili Mac A Proper Hearty Supper

Ultimate Onepot Chili Mac

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Preparation time:15 Mins

Cooking time:40 Mins

Servings:6 generous servings

Ingredients:

• 1 Tbsp Olive Oil (or neutral oil)
• 1 large Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 5 lbs Lean Ground Beef (85-90%)
• 2 Tbsp Tomato Paste
• 3 Tbsp Chili Powder (high quality)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Dried Oregano
• Kosher Salt & Black Pepper, To Taste
• 1 (28 oz) can Canned Crushed Tomatoes
• 4 cups Low Sodium Beef Stock
• 1 (15 oz) can Canned Kidney Beans, rinsed & drained
• 1 (15 oz) can Canned Black Beans, rinsed & drained (optional)
• 8 oz Dry Elbow Macaroni (uncooked)
• 1 cup Sharp Cheddar Cheese, grated (plus extra for topping)

Instructions:

• Sauté Aromatics: Heat the olive oil in a Dutch oven over medium high heat. Add the diced onion and sauté for 5 7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
• Brown the Meat: Add the ground beef to the pot. Break it up with a spoon and cook until fully browned (about 8 minutes).
• Drain Excess Fat: Tilt the pot and use a spoon to scoop and discard any significant pools of rendered fat.
• Bloom the Spices: Reduce the heat slightly. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook, stirring constantly, for 1 minute until the spices are fragrant.
• Add Liquids and Beans: Pour in the crushed tomatoes and the beef stock. Scrape the bottom of the pot to lift up any browned bits. Stir in the rinsed kidney and black beans.
• Initial Simmer: Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot slightly (leaving a small gap), and simmer for 10 minutes to allow the chili flavor to develop fully.
• Add Pasta: Increase the heat back to medium high until the chili is simmering vigorously. Stir in the dry elbow macaroni.
• Cook and Stir: Reduce the heat to medium low. Cover loosely and simmer for 15 18 minutes, or until the pasta is cooked through (al dente). Stir the mixture every 2 3 minutes to prevent the pasta from sticking and burning.
• Rest and Finish: Remove the pot from the heat and let it rest for 5 minutes (the sauce will continue to thicken). Stir in 1 cup of grated cheddar cheese until melted and smooth. Check seasoning and adjust salt and pepper.
• Serve: Ladle the Chili Mac into bowls. Garnish immediately with fresh grated cheddar, a dollop of sour cream (or Greek yogurt), and fresh coriander or chopped spring onions.

Nutrition Facts

Calories	1679 kcal
Protein	20.5 g
Fat	36.6 g
Carbs	78.0 g
Fiber	37.6 g
Sodium	1031 mg

Recipe Info

Category	Main Course
Cuisine	American

Ditch the Extra Dishes: Mastering the One-Pot Chili Mac Wonder

There are few dishes as universally cherished and profoundly comforting as Chili Mac . It’s the ultimate convergence of two great American classics: robust, smoky chili and creamy, cheesy macaroni.

Often relegated to humble status, this Chili Mac Recipe elevates the concept entirely by utilizing a transformative technique: the one-pot method. By cooking the dry elbow macaroni directly within the seasoned, simmering chili sauce, we eliminate the need for a separate pasta pot, intensifying the savory depth of every bite while simultaneously creating a naturally velvety sauce.

This streamlined approach makes the resulting meal hearty, rich, and incredibly practical, earning its title as the ideal weeknight supper. Forget the cleanup; focus entirely on the exceptional flavor delivered by this Easy Skillet Chili Mac .

Elevating Diner Comfort: Why This Robust Supper Is Different

While many home cooks resort to stirring chili into pre-cooked mac and cheese, this approach often leaves the finished product tasting disjointed. Our preparation is distinctly different because it treats the pasta as an integral part of the chili’s construction, not merely an add-in.

The result is a richer, more complex depth of flavor that turns a simple dish into a memorable dining experience.

The Magic of Cooking Macaroni Directly in Sauce

The inherent challenge with cooking pasta in a one-pot meal is managing the starch. In our version, this challenge becomes our secret weapon. As the 8 ounces (225g) of elbow macaroni simmers in the 4 cups (950ml) of beef stock and crushed tomatoes, the starches released naturally thicken the liquid.

This process prevents the sauce from becoming watered down, ensuring the resulting Chili Macaroni has a dense, satisfying body and that the pasta is intensely seasoned from the inside out. It's the key step to achieving a superior texture compared to merely mixing ingredients post boil.

A Deep Dive into Robust Flavor Building

True comfort food relies on layered flavors, and our method prioritizes blooming the spices. Before introducing the liquids, we utilize the hot fat rendered from the 1.5 pounds (680g) of lean ground beef to toast the 3 tablespoons of chili powder, cumin, smoked paprika, and tomato paste.

This quick, 60-second step drastically amplifies the essential oils in the spices, setting an incredibly deep, complex, and smoky foundation. This is how we move beyond simple ground beef and beans to create a truly luxurious Chili Mac and Cheese .

The Perfect Solution for Weeknight Supper Cravings

Clocking in at just under an hour (around 50 to 55 minutes total time), this is robust fare that doesn't demand hours of attention. The 15 minutes of active preparation mostly chopping the onion and browning the meat gives way to passive simmering time.

This convenience factor makes it a modern standard for satisfying cravings for rich, wholesome food, upholding the tradition of nourishing meals reminiscent of Grandmas Chili Mac Recipe but executed with modern efficiency.

Essential Supplies for Your Hearty One-Pot Meal

Given the simplicity of the cooking method, the supply list is thankfully minimal. The most critical component is a large, heavy bottomed vessel, such as a 6-quart Dutch oven. The substantial weight of the Dutch oven is essential for distributing heat evenly across the bottom, which is crucial when cooking pasta directly in the sauce to prevent sticking and burning.

Beyond the pot, you will simply need a sturdy wooden spoon or spatula for stirring, and basic measuring implements. The ingredients themselves focus on pantry staples: lean ground beef, a high quality (28 oz / 794g) can of crushed tomatoes, low-sodium beef stock, two cans of beans (kidney and black, 15 oz each), and, of course, the dry elbow macaroni and sharp cheddar cheese.

The Secret Sauce: Building the Best Flavor Base

Achieving an outstanding flavor profile in this dish requires intentional ingredient selection and proper sequencing, guaranteeing a memorable result.

Meat, Beans, and Elbows: The Core Components

We start with 1.5 pounds of lean ground beef (85-90%) to minimize excess grease; any fat rendered is primarily for blooming the spices. We use a combination of kidney and black beans (425g each, rinsed and drained) to provide varying textures and protein depth.

For the starch, the 8 ounces of dry elbow macaroni is ideal, as its curved structure traps the creamy sauce beautifully.

Spice Rack Heroes: Achieving the Authentic Chili Flavor Profile

The flavor base relies on layering aromatics and dry spices. Finely diced yellow onion and three cloves of minced garlic are sautéed first. The backbone of the flavor, however, is the trinity of 3 tablespoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika, balanced with a half teaspoon of dried oregano.

When these spices are cooked briefly with 2 tablespoons of tomato paste in the hot fat, they release volatile oils, creating the signature depth that elevates this to a truly Damn Delicious Chili Mac .

Choosing the Best Cheese for a Melty Finish

For the best melt and flavor contrast, sharp cheddar is non-negotiable. It provides the necessary tang to cut through the richness of the chili. Crucially, use a block of cheddar and grate it yourself.

Pre-shredded cheese contains cellulose and starches designed to prevent clumping in the bag, but these same agents inhibit smooth melting, often leading to a grainy sauce. We need 1 cup (100g) mixed into the finished dish, plus extra for topping.

Required Kitchen Tools (Spoiler: Only One Pot Needed!)

As promised, the primary tool is the single heavy bottomed pot. While a colander is useful for rinsing the beans and briefly draining excess fat from the browned beef, no secondary saucepan is required for boiling water.

This minimalist approach proves that deeply flavored food doesn’t require excessive equipment or complex processes.

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From Browned Beef to Creamy Finish: The Cooking Stages

The process for preparing this ultimate one-pot meal moves logically through three distinct phases: building the foundation, slow simmering the chili, and thickening the macaroni. We begin by sautéing the aromatics onions first, followed by garlic until softened.

Next, the ground beef is browned and, critically, drained of excess fat to prevent a greasy final texture. The spices are then toasted in the remaining residual fat and tomato paste, leading into the long, slow simmer with the liquids (crushed tomatoes and beef stock) and beans.

Only once the chili has developed its depth (about 10 minutes) is the dry pasta introduced. The pasta then absorbs the sauce over 15 to 18 minutes, achieving a tender bite.

The dish concludes with a brief rest off the heat, allowing the residual warmth to melt the sharp cheddar into a perfect, velvety finish.

Step-by-Step Guide to Perfect Chili Mac Texture

Mastering the texture of Chili Mac requires precision in timing and liquid management, especially when using the one-pot technique.

Sautéing Aromatics: Setting the Flavor Foundation

Start by heating the olive oil in your heavy bottomed pot over medium high heat. Add the diced yellow onion and sauté for 5 to 7 minutes until fully translucent, creating a sweet base. Introduce the minced garlic and cook for just 60 seconds until fragrant, taking care not to burn it.

Add the 1.5 pounds of ground beef, breaking it up as it browns (about 8 minutes). Once cooked, tilt the pot and carefully drain and discard any significant pools of rendered fat before proceeding.

The Critical Simmer: Hydration and Liquid Management

With the beef browned and the fat drained, reduce the heat slightly and stir in the tomato paste and all the dry spices. Cook, stirring for 1 minute this is the essential "blooming" step. Immediately pour in the 28-ounce can of crushed tomatoes and the 4 cups (950ml) of low-sodium beef stock.

Scrape the bottom of the pot vigorously to incorporate all the browned, flavor rich bits. Stir in the rinsed beans, bring the mixture to a boil, then reduce heat, cover slightly, and simmer for 10 minutes.

Testing for Doneness: Achieving Al Dente Pasta

Increase the heat until the chili is simmering vigorously again before stirring in the 8 ounces of dry elbow macaroni. Reduce the heat back to medium low and cover the pot loosely. Simmer for 15 to 18 minutes, or until the pasta is perfectly al dente.

This step requires vigilance: you must stir the mixture thoroughly every 2 to 3 minutes, paying close attention to the base of the pot where the pasta loves to stick. If the sauce begins to look too dry halfway through, add a small splash (about 1/4 cup / 60 ml) of extra stock or water.

This is the core technique for How To Make Chili Mac In A Skillet successfully.

Achieving the Velvety Cheese Pull (Without Clumps)

Once the pasta is tender, remove the entire pot from the heat source. Allow it to rest, uncovered, for 5 minutes. This cooling period is vital, as stirring cheese into fiercely hot liquid can cause the proteins to seize, resulting in a grainy, clumpy texture.

Stir in the 1 cup of grated sharp cheddar until it melts completely and the sauce transforms into a rich, velvety consistency. Adjust salt and pepper as necessary before serving this comforting Chili Mac Casserole .

Troubleshooting and Customizing Your Ultimate Chili Mac Recipe

This preparation is exceptionally forgiving, but a few key adjustments can perfect your final dish. If the sauce ends up too thick, simply stir in additional beef stock or hot water until the desired consistency is achieved.

If, conversely, you find the sauce too loose after the pasta is cooked, remove the lid and simmer, uncovered, for a few extra minutes to allow evaporation. If the pasta is sticking, your heat is likely too high; ensure it’s reduced to a gentle bubble and stir with greater frequency.

This robust Chili Mac Recipe lends itself beautifully to personalization, whether you prefer a smokier spice profile (add chipotle adobo) or an extra kick (diced jalapeño added with the onions).

Storing, Reheating, and Enhancing Leftovers

Substitutions: Making This Dish Vegetarian or Gluten Free

This recipe easily adapts to dietary needs. For a vegetarian version, substitute the ground beef with 1 cup (240g) of cooked brown or green lentils alongside 300g of crumbled firm tofu, using vegetable stock instead of beef stock. The spices and tomatoes provide plenty of richness.

For a gluten free meal, simply swap the traditional elbow macaroni for a gluten free variety of small pasta or even ditalini, maintaining the same cooking time and liquid management.

Nutritional Snapshot: Understanding Your Comfort Serving

While this is unequivocally comfort food, it is also highly nutritious. Using lean beef and low-sodium stock, one generous serving contains an estimated 550 to 600 calories, delivering an impressive 35 to 40 grams of protein and 10 to 12 grams of dietary fiber thanks to the beans.

It’s hearty fuel built on whole ingredients.

Can I Freeze Chili Mac? Best Practices for Long Term Storage

The chili base itself freezes beautifully, making large batch preparation ideal for Slow Cooker Chili Mac applications. However, pasta, especially starches cooked directly in sauce, tends to soften and break down significantly upon thawing and reheating.

If freezing the entire finished dish, accept that the pasta texture will be softer. For the best result, freeze the completed chili before adding the macaroni and cheese. Thaw, reheat the chili base, and stir in freshly cooked pasta just before serving.

Quick Fixes for Too Thick or Too Runny Sauce

As noted, if the sauce becomes overly thick often because the pasta absorbs liquid faster than anticipated loosen it immediately by stirring in warm beef stock, one quarter cup at a time, until the sauce coats the back of a spoon lightly.

A runny sauce, though rare with this one-pot method, can be fixed by removing the lid and letting the sauce simmer vigorously for 5 to 8 minutes, allowing the excess moisture to steam off. The continued simmering also encourages the natural starches to thicken the sauce further.