When you’re short on time but need a hearty meal, Quick Chili Mac delivers. This one-pot wonder combines savory chili and tender pasta in a rich tomato sauce. It’s flexible, family-friendly, and ready in about 30 minutes.
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Why You’ll Love This Quick Chili Mac
- One-pot wonder: Maximum flavor with minimal cleanup.
- Complex flavor: Tastes like it simmered for hours.
- Pantry-friendly: Adapts to what you have on hand.
- Great leftovers: Flavors deepen overnight.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 pound ground beef (90/10 lean works well)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups beef or chicken broth
- 2 cups dried elbow macaroni
- 1 cup shredded cheddar cheese, for serving
- 1/4 cup fresh cilantro or parsley, chopped (for garnish)
- To taste, salt and black pepper
Tools: A large Dutch oven or heavy-bottomed pot with a lid, a wooden spoon, and a measuring cup.
Notes: Don’t stress if you’re missing an ingredient—this is a forgiving recipe. Tomato paste adds depth, so don’t skip it.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 28 g |
| Fat: | 16 g |
| Carbs: | 55 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. Since this recipe moves quickly, having your onions diced, peppers chopped, and spices measured out beforehand will make the process smooth and enjoyable. It really is the secret to a stress-free cooking experience.
- Choose your ground meat wisely. I find that 90/10 lean ground beef gives you great flavor without too much excess grease to drain. If you use a higher fat content, you might want to spoon some out after browning.
- Don’t rinse your pasta! The starch released from the pasta as it cooks in the broth is what helps thicken the sauce naturally, giving it that perfect, clingy consistency. It’s a feature, not a bug.
- Taste and adjust at the end. The saltiness of broths can vary wildly between brands. Always do a final taste test once the macaroni is tender and adjust the seasoning with more salt, pepper, or even a pinch of sugar if the tomatoes are a bit too acidic for your liking.
How to Make Quick Chili Mac
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté them for about 4-5 minutes, stirring occasionally, until they’ve softened and the onion becomes translucent. You’ll notice a lovely, sweet aroma starting to develop. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn!
Step 2: Push the vegetables to one side of the pot and add the ground beef to the empty space. Use your wooden spoon to break the meat up into small crumbles. Let it cook undisturbed for a minute to get a nice sear, then continue to break it up and mix it with the vegetables. Cook until the beef is no longer pink, which should take about 5-6 minutes.
Step 3: This is where we build the deep flavor base. Clear a little spot in the center of the pot and add the tomato paste, chili powder, cumin, smoked paprika, and cayenne (if using). Let the tomato paste and spices toast in that hot spot for about 60 seconds. You should smell the spices blooming and the tomato paste darkening slightly. Then, stir everything together so the meat and veggies are fully coated in this fragrant paste.
Step 4: It’s time to bring it all together. Pour in the undrained diced tomatoes, the drained kidney beans, and the broth. Give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it’s pure flavor gold. Bring the liquid to a vigorous boil.
Step 5: Once boiling, stir in the dry elbow macaroni. The liquid should just cover the pasta. Reduce the heat to a steady medium simmer, cover the pot with a lid, and let it cook for about 10-12 minutes. You’ll want to stir it once or twice during this time to prevent the pasta from sticking to the bottom.
Step 6: After about 10 minutes, check the pasta. It should be al dente—tender but with a little bite. The sauce will have thickened considerably but will still look a bit liquidy; it will continue to thicken as it sits off the heat. This is your moment to taste it. Season generously with salt and black pepper until it sings. If it’s too thick for your liking, you can stir in a splash more broth or water.
Step 7: Take the pot off the heat. Let it sit, covered, for about 3-5 minutes. This resting period is crucial—it allows the pasta to absorb a bit more of the liquid and the entire dish to settle into its final, perfect texture. Serve it up hot, topped with a generous handful of shredded cheddar cheese and a sprinkle of fresh cilantro or parsley.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container up to 4 days.
- Freezer: Freeze in airtight containers up to 3 months (pasta may soften).
- Reviving: Reheat with a splash of broth or water to restore sauciness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the chili mac beautifully, balancing out the meal.
- Buttery, toasted garlic bread — It’s perfect for scooping up every last bit of sauce from the bottom of your bowl. You really can’t go wrong here.
- Quick-pickled red onions or jalapeños — Their bright, vinegary tang adds a fantastic pop of flavor and a little textural contrast that wakes up the whole dish.
Drinks
- A cold, crisp lager or pale ale — The carbonation and slight bitterness of the beer are a classic pairing that cleanses the palate between hearty, savory bites.
- Sparkling water with a squeeze of lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the warm, spiced flavors.
- Iced tea, slightly sweetened — Its mild, tannic quality is a lovely, soothing companion that doesn’t compete with the robust chili spices.
Something Sweet
- Warm chocolate chip cookies — The gooey, melty chocolate and buttery cookie are the ultimate comfort food finale after a savory, satisfying main.
- A scoop of vanilla bean ice cream — The cool, creamy simplicity is the perfect foil to the warm, spiced dish you just enjoyed.
- Simple cinnamon-dusted churros — They bring a fun, festive, and warmly spiced end to the meal that feels like a real treat.
Top Mistakes to Avoid
- Mistake: Not toasting the tomato paste and spices. If you just stir them in with the liquid, you’re missing out on a huge depth of flavor. That quick toast in the hot oil unlocks their full potential.
- Mistake: Using the wrong size pot. If your pot is too small, the liquid won’t cover the pasta evenly and it will cook inconsistently. Too large, and the liquid might evaporate too quickly. A 5 to 6-quart Dutch oven is the sweet spot.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to cook a little even after you turn off the heat, especially as it sits in the hot sauce. Aim for al dente when you check it, or you might end up with mushy macaroni.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the chili mac sit for a few minutes off the heat allows the starches to settle and the sauce to thicken up to the perfect consistency.
Expert Tips
- Tip: Brown the meat well. Don’t just gray it—get a good, proper sear on some of the crumbles. Those little browned bits, called fond, are packed with savory flavor that will dissolve into your sauce and make it incredible.
- Tip: Add a splash of Worcestershire sauce. Just a teaspoon or two stirred in with the broth adds a wonderful umami, savory depth that makes the chili flavor even more complex and satisfying.
- Tip: Use fire-roasted diced tomatoes. If you can find them, they add a subtle, smoky undertone that plays so nicely with the chili powder and smoked paprika. It’s a tiny switch with a big impact.
- Tip: Get creative with toppings. Think beyond shredded cheese. A dollop of cool sour cream, a sprinkle of sliced green onions, a handful of crushed tortilla chips for crunch, or even a diced avocado can take your bowl to the next level.
FAQs
Can I make this vegetarian?
Absolutely! It’s an easy swap. Just omit the ground beef and use an extra can of beans (like black beans or pinto beans) or a plant-based ground meat alternative. You’ll also want to switch the beef broth for vegetable broth. The result is just as hearty and satisfying, I promise.
How do I store and reheat leftovers?
Let the chili mac cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of broth or water to a portion in a bowl or pot—the pasta will have absorbed a lot of the liquid. Warm it gently on the stovetop or in the microwave, stirring occasionally, until heated through.
My sauce is too thin. How can I thicken it?
No worries, this happens! The easiest fix is to let it simmer uncovered for a few more minutes, stirring frequently so the bottom doesn’t burn. The excess liquid will evaporate. If you’re still in a hurry, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering pot.
Can I freeze Quick Chili Mac?
You can, but with a caveat. Pasta can become a bit soft and mushy upon thawing and reheating. If you’re okay with that texture, cool it completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating gently with a little extra liquid.
What other pasta shapes can I use?
Elbow macaroni is classic, but other small shapes that hold sauce well work great. Try small shells, cavatappi, rotini, or even ditalini. Just be mindful that cooking times may vary slightly depending on the shape and size, so check for doneness a few minutes earlier than the recipe suggests.
Quick Chili Mac
Make the best Quick Chili Mac in one pot! This easy, family-friendly recipe is ready in 30 minutes. Get the simple, delicious recipe here!
Ingredients
For the Ingredients & Tools
-
1 tablespoon olive oil
-
1 large yellow onion (diced)
-
1 bell pepper (any color, diced)
-
3 cloves garlic (minced)
-
1 pound ground beef (90/10 lean works well)
-
2 tablespoons tomato paste
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon cayenne pepper (optional, for heat)
-
1 can kidney beans (15-ounce, drained and rinsed)
-
1 can diced tomatoes (15-ounce, undrained)
-
4 cups beef or chicken broth
-
2 cups dried elbow macaroni
-
1 cup shredded cheddar cheese (for serving)
-
1/4 cup fresh cilantro or parsley (chopped, for garnish)
-
salt and black pepper (to taste)
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium-high heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté them for about 4-5 minutes, stirring occasionally, until they’ve softened and the onion becomes translucent. You’ll notice a lovely, sweet aroma starting to develop. Now, add the minced garlic and cook for just another 30 seconds until it’s fragrant—be careful not to let it burn!01
-
Push the vegetables to one side of the pot and add the ground beef to the empty space. Use your wooden spoon to break the meat up into small crumbles. Let it cook undisturbed for a minute to get a nice sear, then continue to break it up and mix it with the vegetables. Cook until the beef is no longer pink, which should take about 5-6 minutes.02
-
This is where we build the deep flavor base. Clear a little spot in the center of the pot and add the tomato paste, chili powder, cumin, smoked paprika, and cayenne (if using). Let the tomato paste and spices toast in that hot spot for about 60 seconds. You should smell the spices blooming and the tomato paste darkening slightly. Then, stir everything together so the meat and veggies are fully coated in this fragrant paste.03
-
It’s time to bring it all together. Pour in the undrained diced tomatoes, the drained kidney beans, and the broth. Give everything a really good stir, scraping the bottom of the pot to lift up any of those delicious browned bits. This is called deglazing, and it’s pure flavor gold. Bring the liquid to a vigorous boil.04
-
Once boiling, stir in the dry elbow macaroni. The liquid should just cover the pasta. Reduce the heat to a steady medium simmer, cover the pot with a lid, and let it cook for about 10-12 minutes. You’ll want to stir it once or twice during this time to prevent the pasta from sticking to the bottom.05
-
After about 10 minutes, check the pasta. It should be al dente—tender but with a little bite. The sauce will have thickened considerably but will still look a bit liquidy; it will continue to thicken as it sits off the heat. This is your moment to taste it. Season generously with salt and black pepper until it sings. If it’s too thick for your liking, you can stir in a splash more broth or water.06
-
Take the pot off the heat. Let it sit, covered, for about 3-5 minutes. This resting period is crucial—it allows the pasta to absorb a bit more of the liquid and the entire dish to settle into its final, perfect texture. Serve it up hot, topped with a generous handful of shredded cheddar cheese and a sprinkle of fresh cilantro or parsley.07
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