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Cozy One-Pot Chili Mac: Best Easy Fall Dinner

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This cozy one-pot chili mac for fall nights combines smoky chili flavors with tender macaroni and melted cheddar, all cooked in a single pot for minimal cleanup. It’s a hearty, comforting meal that comes together in under 45 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 8 ounces elbow macaroni
  • 1 1/2 cups shredded sharp cheddar cheese
  • Optional toppings: sour cream, sliced green onions, chopped cilantro, hot sauce

Instructions

  1. Sauté the aromatics: Heat the olive oil in your Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the beef: Add the ground beef to the pot. Break it up with your wooden spoon and cook for 6-8 minutes, until no longer pink. Let it get a little browned in spots. If there’s excess fat, spoon most of it out, leaving about a tablespoon in the pot.
  3. Bloom the spices: Sprinkle the chili powder, smoked paprika, cumin, oregano, salt, and pepper over the beef. Stir constantly for 30-60 seconds until the spices smell fragrant and toasty.
  4. Add the tomatoes and broth: Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
  5. Add the beans and pasta: Stir in the drained kidney beans and the elbow macaroni. Make sure the pasta is mostly submerged in the liquid. Reduce the heat to a steady simmer (medium-low).
  6. Cook the pasta: Cover the pot and let it simmer for 12-15 minutes, stirring every 3-4 minutes to prevent the pasta from sticking to the bottom. The pasta should be tender but still have a slight bite. If the mixture looks too thick, add a splash more broth or water. If too soupy, uncover and let it simmer a few extra minutes.
  7. Add the cheese: Remove the pot from the heat. Sprinkle the shredded cheddar over the top and stir gently until it’s fully melted into the chili mac.
  8. Taste and adjust: Give it a taste. Add more salt, chili powder, or hot sauce as needed.
  9. Serve: Ladle into bowls and add your favorite toppings.

Notes

Stir frequently during the pasta cooking stage to prevent scorching. Use block cheese, not pre-shredded, for smooth melting. Let the spices bloom in the fat for maximum flavor. The chili mac thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: chili mac, one-pot meal, fall dinner, comfort food, ground beef, macaroni, cheddar, easy dinner

Find it online: https://cookyep.com/cozy-one-pot-chili-mac-best-easy-fall-dinner/