One-Pan Beef Chili Mac
When you want dinner to feel easy, hearty, and done in one pan.
This is the dinner to make when you’re tired, hungry, and do not want a pile of dishes waiting after you eat. It’s a real chili mac: beef, onions, tomato, beans, pasta, and cheese in one pan, with enough spice to taste cozy but not fussy. You get a full meal that feels comforting without needing a separate pot for noodles or a long simmer. Expect a weeknight-friendly skillet dinner with soft pasta, a saucy chili base, and melty cheddar on top. It’s especially good on nights when you want something filling and familiar that doesn’t ask much from you.
Ingredients
- 1 lb ground beef
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup canned tomato sauce
- 1 unit canned diced tomatoes — 14.5 oz can
- 1 unit kidney beans — 15 oz can, drained and rinsed
- 2 cup elbow macaroni — uncooked
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup shredded cheddar cheese
- 2 tbsp green onions — sliced, optional
Method
- 1 Set a large skillet over medium-high heat. Add the ground beef and onion and cook, breaking up the beef, until browned and the onion softens, about 5 to 7 minutes. Drain off excess fat if needed.
- 2 Stir in the garlic, tomato paste, chili powder, cumin, salt, and black pepper. Cook for 30 seconds, then add the beef broth, tomato sauce, diced tomatoes, and kidney beans. Stir well.
- 3 Add the uncooked macaroni and bring the pan to a simmer. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- 4 Remove from the heat and stir in half the cheddar. Top with the remaining cheese and green onions, then cover for 1 to 2 minutes until melted. Serve hot.
Variations
- Vegetarian swap — Swap the beef for 2 cups cooked lentils or an extra can of beans; use vegetable broth instead of beef broth.
- Faster swap — Use small pasta like shells and simmer uncovered for a minute or two less if it’s getting tender quickly.
- Substitutions — Swap cheddar for Monterey Jack, use black beans instead of kidney beans, or add a pinch of smoked paprika if you want deeper flavor.
Notes
If the skillet looks dry before the pasta is done, splash in 1/4 cup water or broth. For a looser chili mac, leave a little extra sauce in the pan before adding cheese.
Equipment that helps
- Large skillet with lid — It lets the pasta cook right in the sauce without dirtying a second pot.
- Wooden spoon or spatula — It helps break up the beef and keep the pasta from sticking as it simmers.
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