Fall weather is begging for this One Pot Chili Mac. Done in less than 30 minutes in just one pot. This flavorful, simple weeknight meal is sure to be added to your cold weather rotation.
Did anyone else grow up adding cooked elbow noodles to leftover chili the next day? I definitely enjoyed the leftover chili mac version better than the original chili.
Adding pasta is rarely the wrong thing to do.
But for some reason, chili mac only happened when there was leftover chili hanging around. And I continued that as an adult.
But no more my friends. We’re making the best version of chili mac fresh on the first night.
There are so many things to love about this recipe. Best of all is that it’s a one pot meal. I don’t know any person that loves doing dishes so the less pans and bowls the better. Am I right?!
Second, it takes 30 minutes to make. On a busy weeknight, that is a complete life saver. And if you keep a pretty well stocked pantry and refrigerator I’m betting you’ll have many of the required ingredients at home already.
It’s super hearty and filling because it’s packed full of protein from the ground beef and black beans. The pasta brings my favorite food group, CARBS, and bulks it up even more.
A bowl of this is really all you need for dinner. If you want to be a reasonable adult and add a veggie or salad on the side you can go ahead and do that but I’ll just be over here with my bowl of chili mac feeling good about life.
I simplified my all-time favorite chili recipe and made it a little less spicy and family friendly for this chili mac. If you like things spicy, throw in a chopped chipotle pepper when you are browning the ground beef to add even more flavor and spice. That’s what I would do if my non-spicy kid wasn’t eating it.
I like my chili mac topped with a dollop of sour cream, shredded sharp cheddar cheese and a little chopped cilantro for freshness. Some crumbled queso fresco, sliced jalapenos or crushed corn chips would be amazing additions as well.
- 1 Tbsp. olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, grated
- 1 tsp. kosher salt
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. dried oregano
- 1 lb. ground beef
- 1 6 oz. can tomato paste
- 4 cups beef stock
- 1 15 oz. can tomato sauce
- 2 cups elbow noodles
- 1 15.25 oz. can black beans, rinsed and drained
- Shredded cheddar
- Sour cream
Heat a large pot or dutch oven over medium heat. Add olive oil to the pot then the onion. Cook 2 minutes, until slightly softened then add the garlic and kosher salt. Stir and cook another minutes.
Add ground beef and break up with a wooden spoon. Cook until browned. Add chili powder, cumin, oregano and tomato paste and stir into ground beef. Cook for 2 minutes, until it turns a rusty red color.
Stir in beef stock and tomato sauce. Bring to a heavy simmer. Once simmering, add elbow noodles and cook for 7 minutes. Add black beans and cook another 2 minutes.
To serve, ladle into bowls and top with shredded cheddar, sour cream and cilantro if desired.