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Per serving
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- 1
Brown the beef
Add ground beef and chopped onion to a large pot over medium heat. Cook 5–8 minutes, breaking up the meat with a spoon, until beef is no longer pink and the onion is soft. Add minced garlic and cook 1 minute more. Drain the fat, then return the beef to the pot.
- 2
Add the spices
With the heat back on medium, stir in the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Cook for 1 minute, stirring constantly, to bloom the spices.
- 3
Add liquids and beans
Pour in the beef broth, canned diced tomatoes with green chiles (don't drain them), tomato sauce, and drained kidney beans. Raise heat to high and bring to a boil.
- 4
Cook the pasta
Stir in the dry elbow macaroni. Cook at a steady boil, stirring occasionally, for about 8 minutes until the pasta is al dente and most of the broth has been absorbed.
- 5
Melt in the cheese
Remove from heat. Add the shredded sharp cheddar and stir until fully melted and creamy. Taste and adjust salt if needed. Serve topped with sour cream, extra shredded cheese, and chopped onion.
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One-Pot Chili Mac
Created by: BudgetBites
Ingredients
- 1 lb ground beef
- 1 onion
- 2 tsp garlic
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp cumin
- 2 1/2 tsp chili powder
- 4 cup beef broth
- 10 oz canned diced tomatoes with green chiles
- 8 oz tomato sauce
- 15 oz kidney beans
- 2 cup dry elbow macaroni
- 8 oz sharp cheddar cheese
Instructions
- Brown the beefAdd ground beef and chopped onion to a large pot over medium heat. Cook 5–8 minutes, breaking up the meat with a spoon, until beef is no longer pink and the onion is soft. Add minced garlic and cook 1 minute more. Drain the fat, then return the beef to the pot.
- Add the spicesWith the heat back on medium, stir in the flour, salt, paprika, smoked paprika, oregano, cumin, and chili powder. Cook for 1 minute, stirring constantly, to bloom the spices.
- Add liquids and beansPour in the beef broth, canned diced tomatoes with green chiles (don't drain them), tomato sauce, and drained kidney beans. Raise heat to high and bring to a boil.
- Cook the pastaStir in the dry elbow macaroni. Cook at a steady boil, stirring occasionally, for about 8 minutes until the pasta is al dente and most of the broth has been absorbed.
- Melt in the cheeseRemove from heat. Add the shredded sharp cheddar and stir until fully melted and creamy. Taste and adjust salt if needed. Serve topped with sour cream, extra shredded cheese, and chopped onion.