Pioneer Woman One-Pot Chili Mac with Ground Beef

Prep: 15 minCook: 25 min6 servingsmediumAmerican
Pioneer Woman One-Pot Chili Mac with Ground Beef

A hearty one-pot comfort meal combining classic chili flavors with tender elbow macaroni and melted cheddar cheese. Ground beef mingles with kidney and black beans in a rich tomato-based sauce seasoned with chili powder, cumin, and paprika. Perfect for busy weeknight dinners or casual family gatherings, this satisfying dish eliminates the need for separate pots by cooking the pasta directly in the chili. The result is a thick, creamy consistency where the macaroni absorbs all the savory flavors while the cheese creates a luxurious finish.

Nut-Free

Ingredients

6 servings
  • 1 pound ground beef
    ground turkey1:1healthier

    Use lean ground turkey for lower fat content

    Full guide →
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 2 cups beef broth
  • 2 cups elbow macaroni, uncooked
    penne pasta1:1texture

    Tube shape holds sauce well

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 2 cups shredded cheddar cheese
    Monterey Jack1:1flavordairy-free

    Milder cheese option that melts smoothly

    Full guide →
  • fresh parsley or cilantro, for garnish(optional)

Instructions

  1. 1

    Cook ground beef in large pot over medium-high heat until browned, then drain excess fat

  2. 2

    Add diced onion and minced garlic to pot and cook until softened

  3. 3

    Stir in kidney beans, black beans, diced tomatoes, and tomato sauce

  4. 4

    Add chili powder, cumin, paprika, oregano, salt, and pepper, then pour in beef broth and bring to simmer

  5. 5

    Stir in elbow macaroni, reduce heat to medium-low, cover and cook stirring occasionally until pasta is tender

  6. 6

    Stir in cheese until melted and well combined

  7. 7

    Serve hot topped with remaining cheese and garnish with fresh herbs if desired

Tips

Tip 1

Drain ground beef thoroughly to prevent greasy texture in final dish

Tip 2

Stir pasta occasionally while cooking to prevent sticking to bottom of pot

Tip 3

Reserve some cheese for topping to create appealing presentation and extra flavor

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container

Make Ahead

Can be made up to 2 days ahead, add extra broth when reheating if needed

Serve With

Serve immediately while cheese is melted and pasta is hot

See pairing guide →

Common Mistakes

Watch

Drain ground beef well to avoid greasy texture

Watch

Stir pasta regularly to prevent sticking and burning

Substitutions

Dairy-Free Swaps

cheddar cheese→
Monterey Jack1:1flavordairy-free

Milder cheese option that melts smoothly

Full guide →

General Alternatives

ground beef→
ground turkey1:1healthier

Use lean ground turkey for lower fat content

Full guide →
elbow macaroni→
penne pasta1:1texture

Tube shape holds sauce well

Full guide →
Find more substitutions →

FAQ

Can I use different types of pasta for this recipe?

Yes, any short pasta like penne, rotini, or shells work well. Keep cooking time similar and stir frequently to prevent sticking.

What if I want to make this spicier?

Add diced jalapeños with the onions, increase chili powder, or stir in hot sauce or cayenne pepper to taste.

How long will leftovers keep in the refrigerator?

Chili mac keeps well for up to 3 days refrigerated. Add a splash of broth when reheating as pasta may absorb liquid.