One Pot Chili Mac and Cheese
A comforting and hearty dish that combines the classic flavors of chili with creamy mac and cheese, perfect for busy nights.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 red capsicum/bell pepper, chopped
- 500 g ground beef (mince) lean is preferred
- 800 g crushed canned tomato
- 420 g red kidney beans, drained
- 2.5 cups beef broth chicken broth is also okay
- 250 g elbow macaroni pasta, uncooked
- 200 g shredded cheese (cheddar, Monterey Jack, or tasty cheese)
- ¼ cup coriander/cilantro, finely chopped (for garnish)
Spices
- ½ tsp cayenne pepper or chili powder adjust spiciness to taste
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 ½ tsp onion powder can substitute with garlic powder
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 ¼ tsp salt
Instructions
Preparation
- Heat the olive oil in a large pot over high heat.
- Add the minced garlic and chopped onion. Cook for 1 minute.
- Add the chopped bell pepper and cook until the onion is translucent.
- Add the ground beef, breaking it up with a spoon as it cooks.
Cooking
- Once the beef turns from red to brown, add the remaining ingredients except for the cheese.
- Stir everything together and bring the mixture to a simmer. Then reduce the heat to medium.
- Cover the pot and cook for 12 minutes or until the macaroni is al dente.
- Turn off the stove but leave the pot on the burner. Stir in half of the shredded cheese until it melts into the sauce.
- Adjust salt and pepper to taste.
- Top with the remaining cheese, cover the pot, and let sit for about 2 minutes until the cheese melts completely.
Notes
Make sure not to overcook the macaroni; it should be just al dente to avoid mushy pasta. You can use ground turkey or chicken instead of beef. Try adding your favorite veggies, like corn or zucchini, to boost the nutrition. For a bit more heat, add more cayenne pepper or jalapeños when cooking.