One Pot Chili Mac Recipe

Enjoy a one pot Chili Mac recipe, an aromatic and effortless dinner that's loaded with Mexican flavors. This 30 minute meal  makes busy weeknight dinners a breeze. A dinner that will have your family and friends asking for a second helping. The beef and veggies are seasoned with a few spices. Add in the pasta shells so they simmer and cook together for the most flavorful homemade meal.  Leftovers are great for an easy lunch the next day.

Chili Mac Recipe

One skillet meals using simple pantry items are up there on the list of great recipes. This one delivers a robust meal with pasta, seasoned ground beef, beans, and spices.

Main Ingredients

• Ground beef: 1 pound 80% lean ground beef. You can use ground turkey or chicken meat.
• Pasta: Small pasta shells like wagon wheels, shells, elbow, any small pasta tubes.
• Fire-roasted diced tomatoes: Fire-roasted gives a wonderful robust flavor. Regular diced tomatoes can be used.
• Chili beans: Canned beans in a chili sauce to bring another level of flavor to the ingredients. Found in the bean section of local grocers.
• Pepper: ( not shown above) Use any color pepper you have in the fridge.
• Spices: They enhance the flavors.

Step by step instructions for Chili Mac

1. In a 3-quart skillet over medium heat, saute beef, onions, red pepper, and garlic.
2. Saute until meat is no longer pink. Drain any excess fat and discard.
3. Stir in diced tomatoes, pasta, spices, and broth.
4. Cover, reduce heat to low. Let simmer, stirring occasionally for about 20-25 minutes. Pasta will be cooked through. Top with shredded cheese.

Toppings:

Top your chili mac with any of these:  jalapeno, avocado, sour cream, or guacamole

Chili Mac variations:

• Change up the meat and use ground turkey or ground sausage is tasty. Prefer vegan, use veggie crumbles or diced mushrooms in lieu of meat.
• Chili beans are our favorite but other beans such as black or red can be used. You may want to increase the spices if using plain beans.
• Corn: Add in 8 ounces of either frozen, thawed corn or canned corn drained.
• We use a combo of Colby Jack and cheddar. You can use all cheddar.

Expert tips and facts:

• Use a large skillet to hold all your ingredients.
• We use 80- 85% lean meat gives great flavor in this recipe.
• Be sure to drain off and discard excess fat from the meat after browning.
• The spice level is mild. Start with the spices in the recipe. As it simmers, taste, and add seasoning if you prefer a higher spice level.
• To freeze the chili mac, let it cool completely. Store in freezer-safe bags or containers. Defrost in the fridge overnight and warm in a pot over a slow simmer. The pasta can be warmed in the oven in a covered dish at 325°F for about 20 minutes until the pasta is warmed through.
• Keep leftovers in the fridge for up to 3 days well covered. Always best to refer to USDA for any reference guide to leftovers and storage.

Some other dishes you may enjoy:

Linguine with Clam Sauce

Eggplant Pasta Sauce

Creamy Ham and Pea Pasta

Instant Pot Turkey Chili is a great treat for the family!

As an Amazon Associate, I earn from qualifying purchases, this post contains some affiliate links for your convenience. Click here to read my full disclosure policy

Don’t forget to shop at the Everyday Eileen store on Amazon

When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

I love any comments or questions, please feel free to leave them below!

Keep up to date with recipes by following me on:

📖 Recipe

Chili Mac Recipe

A one pot easy chilii mac recipe made with ground beef and pasta. Comfort food for the family ready in 30 minutes.

5 from 1 vote

Print Pin Rate

Cook ModePrevent your screen from going dark

Course: Main Course

Cuisine: American

Keyword: beef chili mac, chili mac recipe, easy beef pasta

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

0 minutes minutes

Total Time: 30 minutes minutes

Servings: 5 servings

Calories: 615kcal

Author: Eileen Kelly

Equipment Needed:

• 5 quart saute pan

Ingredients

• 1 pound ground beef Note 1
• 1 onion, peeled and diced
• 1 pepper, seeded and chopped Note 2
• 2 cloves garlic, peeled and minced
• 15.5 ounce can, Chili Beans
• 10 ounce can, fire-roasted diced tomatoes with juices Note 3
• 10 ounces small pasta shells, like wagon wheels or elbows, uncooked
• 2 cups beef broth
• 1 cup water
• 1 teaspoon ground cumin
• ½ -1 teaspoon chili powder Note 4
• ½ teaspoon paprika
• salt and pepper, to taste
• 1 cup shredded cheddar cheese Note 5

Instructions

• In a large saute pan, over medium heat add the ground beef, onions, and red pepper. Saute until meat no longer pink, about 5 minutes.
• Stir in garlic to release its flavors. Drain and discard excess fat from the pan.
• Stir in chili beans with the sauce, fire roasted diced tomatoes, pasta, beef broth, water, cumin, chili powder, paprika, salt, and black pepper. Bring to a boil.
• Reduce heat, turn heat to a low simmer. Cover pot with a lid. Let simmer about 12-15 minutes. Pasta will be tender and meat will be tender.
• Sprinkle top with cheddar cheese.
• Serve with your fvorite garnishes.

Notes

Note 1: 80 - 85% ground beef is best. You can swap and use ground turkey or chicken.

Note 2: You can use any color pepper. We use red pepper for this recipe.

Note 3: Regular diced tomatoes can be used. We prefer the smoky flavor from fire-roasted.

Note 4: Depending on your preference for heat, you may want to add more chili powder. Start small and add more. It is easier to add spice than trying to reduce heat. 

Note 5: Shredding a block cheese is best. Pre-shredded cheese can have a coating on it that makes it harder to melt. You can use a combo of cheddar and Colby, or Monterey Jack cheese.

Variations:

• Change up the meat and use ground turkey or ground sausage is tasty. Prefer vegan, use veggie crumbles or diced mushrooms in lieu of meat.
• Chili beans are our favorite but other beans such as black or red can be used. You may want to increase the spices if using plain beans.
• Corn: Add in 8 ounces of either frozen, thawed corn or canned corn drained.
• We use a combo of Colby Jack and cheddar. You can use all cheddar.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 615kcal | Carbohydrates: 60g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 1107mg | Potassium: 840mg | Fiber: 7g | Sugar: 6g | Vitamin A: 756IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 7mg

Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!