The Ultimate One-Pot Ground Beef Chili Mac Recipe

Is there anything better than a meal that’s hearty, comforting, and only dirties one pot? I didn’t think so. This One-Pot Ground Beef Chili Mac is the love child of two classic comfort foods, designed for those nights when you want something deeply satisfying without a sink full of dishes. It’s the answer to the eternal “what’s for dinner?” question that hits around 4 PM. So good.

Why You’ll Love This

You’re going to love this recipe because it’s the very definition of a weeknight win. It comes together in about 30 minutes, uses ingredients you probably already have, and is a total crowd-pleaser for both kids and adults. The flavors are so, so comforting—a rich, savory chili base hugging tender macaroni noodles. Plus, that single pot means you get to spend less time scrubbing and more time relaxing. It’s a reliable, feel-good meal that will become a regular in your dinner rotation.

Ingredients You’ll Need

• 1 tablespoon olive oil: For sautéing our aromatics.
• 1 yellow onion, diced: Adds a sweet, savory foundation.
• 1 pound lean ground beef: The hearty, protein-packed star.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 (15-ounce) can kidney beans, drained and rinsed: Adds fiber and substance.
• 1 (15-ounce) can black beans, drained and rinsed: For extra texture and protein.
• 1 (15-ounce) can tomato sauce: Creates the rich, saucy base.
• 1 (14.5-ounce) can diced tomatoes, undrained: Adds chunks of tomato and liquid.
• 1 ½ cups beef broth: The cooking liquid for our pasta.
• 1 ½ cups elbow macaroni, uncooked: The classic pasta choice.
• 2 tablespoons chili powder: The essential chili flavor.
• 1 teaspoon ground cumin: For warm, earthy notes.
• 1 teaspoon smoked paprika: Adds a subtle, smoky depth.
• ½ teaspoon dried oregano: A hint of herbal flavor.
• Salt and black pepper: To taste.
• Shredded cheddar cheese, sour cream, and sliced green onions: For the perfect finishing toppings.

Let’s Get Cooking Step by Step

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until it starts to soften and become translucent.
2. Add the ground beef to the pot, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 5-7 minutes. Drain off any excess grease if needed.
3. Stir in the minced garlic and cook for one more minute, until it’s fragrant.
4. Add the kidney beans, black beans, tomato sauce, diced tomatoes with their juices, beef broth, uncooked macaroni, chili powder, cumin, smoked paprika, and oregano. Give everything a really good stir to combine.
5. Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot with a lid. Let it simmer for 15-18 minutes, stirring once or twice to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
6. Take the pot off the heat and let it sit, covered, for 5 minutes. This helps the sauce thicken up perfectly. Season with salt and black pepper to your liking.
7. Serve it up hot, topped with a generous handful of cheddar cheese, a dollop of sour cream, and some fresh green onions.

One-Pot Cooking Tips

A few little hints to make sure your chili mac turns out great every time. First, use a pot that’s large enough to hold everything comfortably—you don’t want a bubbly overflow on your stovetop. Stir once or twice while it’s simmering to make sure no pasta is sticking to the bottom. If you find the mixture is looking a bit dry before the pasta is cooked, add a splash more broth or water. And honestly, if your family hates beans, you can leave one can out, but I think both kinds give it the best texture.

Variations & Substitutions

This recipe is wonderfully flexible. For a lighter option, swap the ground beef for ground turkey or chicken. Need a plant-based version? Use a plant-based ground meat alternative and vegetable broth. To sneak in more veggies, stir in a cup of frozen corn or some diced bell peppers with the onions. For a kick of heat, add a diced jalapeño (seeds removed for less spice) or a quarter teaspoon of cayenne pepper. And if you’re out of elbow macaroni, any small pasta like shells or cavatappi will work just fine.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but a few simple sides can make it even better. A simple green salad with a tangy vinaigrette helps cut through the richness. Buttery cornbread muffins or a few warm flour tortillas are also fantastic for soaking up every last bit of sauce. For the kids, sometimes I serve it with a side of crunchy carrot sticks or apple slices. It’s the ultimate solution for those easy healthy dinner nights where you want balance without extra work.

Storage & Reheating

Leftovers store beautifully! Let the chili mac cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. To reheat, the stovetop is best: warm it in a saucepan over medium-low heat, adding a tablespoon or two of water or broth to loosen it up as it tends to thicken when chilled. You can also microwave it in a covered bowl, stirring every 30 seconds until hot. I don’t recommend freezing this one, as the pasta can become a bit mushy when thawed.

Frequently Asked Questions

1. Can I make this recipe ahead of time? Absolutely. It’s one of my favorite easy meals to make ahead. Prepare the entire dish, let it cool, and store it in the fridge. Reheat as directed, and you’ve got healthy dinner recipes ready to go.
2. Is this One-Pot Ground Beef Chili Mac gluten-free? It can be! Simply use your favorite gluten-free elbow macaroni and ensure your broth and canned goods are certified gluten-free. It’s an easy swap for one of our best dinner recipes for folks with dietary needs.
3. My pasta came out a little mushy. What happened? This usually means it was cooked a touch too long or with too much liquid. Next time, check for doneness a minute or two earlier, and remember that the pasta will continue to soak up liquid as it sits off the heat.