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Easy One-Pot Chili Mac: The Best Game Day Dinner

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This one-pot chili mac is the ultimate game day comfort food—ground beef, elbow macaroni, and a rich, smoky chili sauce all cooked together in one pot. Ready in about 35 minutes, it’s quick, easy, and packed with flavor that will have everyone coming back for seconds.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 preferred)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 8 ounces elbow macaroni (about 2 cups uncooked)
  • 1.5 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: chopped fresh cilantro, sliced green onions, sour cream, pickled jalapeños

Instructions

  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 4-5 minutes until soft and translucent. Add the minced garlic and stir for 30 seconds until fragrant.
  2. Add the ground beef to the pot. Break it up with a wooden spoon and let it cook undisturbed for 2 minutes to brown. Then stir and continue cooking for another 3-4 minutes until no pink remains. Do not drain the fat unless there’s more than 2 tablespoons.
  3. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef. Stir constantly for 1 minute to toast the spices.
  4. Pour in the undrained fire-roasted diced tomatoes, tomato sauce, and beef broth. Stir everything together, scraping the bottom of the pot to release any browned bits.
  5. Increase the heat to high and bring the liquid to a rolling boil. Stir in the elbow macaroni. Reduce the heat to medium-low so the liquid is at a gentle simmer.
  6. Cover the pot with a lid slightly ajar (about an inch gap). Cook for 10-12 minutes, stirring every 3 minutes to prevent sticking. Check the pasta for doneness at 10 minutes—it should be al dente.
  7. Check the consistency: the chili mac should be thick and saucy. If too thick, stir in an extra 1/4 cup of broth or water. If too thin, let it simmer uncovered for 2-3 more minutes.
  8. Remove the pot from the heat. Sprinkle the shredded cheddar and Monterey Jack cheese over the top. Let it sit for 1 minute, then stir gently until the cheese is fully melted and incorporated.
  9. Taste and adjust seasoning with more salt or heat if desired.
  10. Serve immediately in bowls with optional toppings like cilantro, green onions, sour cream, or pickled jalapeños.

Notes

Don’t overcook the pasta—pull it off the heat when just shy of al dente. Stir frequently during simmering to prevent scorching. Use block cheese and shred it yourself for the creamiest melt. Toasting the spices in the beef fat is crucial for depth of flavor. Let the pot rest for 2-3 minutes after adding cheese to allow the sauce to thicken. Leftovers keep in the refrigerator for up to 4 days and taste even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: chili mac, one-pot chili mac, game day dinner, easy chili mac, ground beef recipe, comfort food, one-pot meal

Find it online: https://recipebelle.com/easy-one-pot-chili-mac-the-best-game-day-dinner/