One Pot Chili Mac
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Blending the best of both worlds, Chili Mac combines the smoky and spicy flavor of chili with the rich and creamy texture of mac & cheese. It’s an all-American camping classic and using this recipe, you can make it using just a single pot!
Chili mac holds a special place in our hearts. It is one of the meals we remember best from childhood camping trips and really captures the vibe of the outdoors for us. A little spicy, a little creamy, and so many toppings! Seriously, what’s not to love?
While the version from our childhood might have just been box mac & cheese with a can of chili poured on top, for this recipe we wanted to develop something with a few more wholesome ingredients. But, still true to form, we developed to be made using only one pot!
We build up lots of robust flavor making then chili, then add just enough to boil the macaroni. Once the noodles are done, we mix in the shredded cheese, and voila: it’s chili mac time!
So if you’re looking for a sure bet camping meal to cap off the evening, put this Chili Mac and Cheese on the menu!
Why We love this One Pot Chili Mac
- Lots of complex flavors and textures that come together really quickly.
- Cooking the pasta in with the chili saves you an extra pot, plus the hassle of trying to strain off the boiling water at a campsite.
- It’s hard to express just how stick-to-your-ribs hearty this meal feels.
- Toppings allow you to customize each bowl. A few sliced jalapenos for the adults, some extra cheese for the kids.
Ingredients
Onions: Red, yellow, or white will all work equally well.
Pepper: Depends on your spice tolerance, but green bell for no spice, Anaheim for just a little something, and poblano for a more assertive spice. (Remember you can always add more spice with the toppings)
Ground Beef or Plant-Based Substitute: You can either use ground beef (we prefer 80/20 lean to fat ratio) or something like Impossible Burger. We have made this chili with both, and honestly think the Impossible Burger is every bit as good.
Beans: Dark red kidney beans are our favorite for chili. Be sure to drain and give them a quick rinse.
Macaroni: Either elbow pasta, small shells, or ditalini will work great.
Broth: You can use water, but using a beef or vegetable broth can really had a great depth of flavor. Avoid chicken broth otherwise it’ll taste a little like chicken noodle soup.
Cheese: We like to use a Mexican cheese blend that typically has a mix of cheddar, Monterey jack, Asadero cheese, Queso quesadilla cheese. A cheese blend will get you a lot of different flavors that will give the chili mac much more depth.
Equipment needed
Cook pot: A large cookpot or a 10” Dutch oven will work for this recipe.
Camp stove: This is the best camp stove we’ve used so far. It offers great simmer control and does a good job blocking wind. Alternatively, this meal can be made over the campfire!
How to make Chili Mac
Making the Chili
Start by dicing an onion and adding it to a pot with some oil over medium heat. Saute for a few minutes until the onions are soft and translucent. Add the ground beef, tomato paste, and spices. Use your spatula to break up the beef. Cook until the beef has browned, stirring frequently.
Cooking the Macaroni
Now, add the elbow noodles and a can of drained kidney beans. Add the broth and stir to combine. Bring to a simmer and cover. The cooking time will depend on the specific noodles you use, so check the package for the cooking time. Ours usually takes 5-6 minutes. While the noodles cook, you can prep all your toppings.
Adding the Cheese
Once the noodles are cooked through, remove the lid and stir in the cheese. Serve the chili mac in bowls and let everyone customize with their toppings of choice.
Topping Ideas
Similar to nachos, chili mac really lends itself really well to different toppings. You can really personalize each individual serving, so everyone is happy. Here are a few ideas for inspiration:
- Cilantro
- Scallions
- Diced Red Onions
- Pickled jalapenos
- Hot Sauce
- Fritos or tortilla chips (for some crunch)
- Extra cheese
- Sour cream / greek yogurt
Pre-trip prep
While there isn’t a ton of prep work to be done ahead of time with this recipe, you could premix the spices at home so you don’t have to bring the chili powder, cumin, and smoked paprika with you. But definitely bring along the salt!
One Pot Chili Mac
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- ½ pound ground beef, or Impossible plant-based ground
- 2 tablespoons tomato paste
- 2 tablespoons chili powder*
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 cloves garlic, minced
- 8 oz elbow noodles
- 1 (14.5oz) can kidney beans, drained
- 1 ½ cup broth, beef or vegetable
- ½ cup shredded cheddar cheese
- To serve: minced red onion, jalapeno, scallions
Instructions
- In a Dutch oven or other large pot with a lid, heat the oil over medium heat. Add the onion and saute until translucent, 3-5 minutes.
- Add the ground beef, tomato paste, chili powder, cumin, smoked paprika, and salt. Using your spoon or spatula, break apart the meat and stir to coat with the tomato paste and spices. Once browned, add the garlic and saute for 30-60 seconds.
- Add the noodles, kidney beans, and broth and stir. Cover with the lid and cook for 5-6 minutes (unless the noodle packaging denotes a different cooking time).
- Remove the lid and stir in the cheese. Serve with your favorite chili toppings.