Chili with Macaroni (Easy One-Pot Comfort Food Dinner)

Recipe Overview

This chili with macaroni is a hearty, one-pot comfort meal loaded with seasoned ground beef, tender macaroni, rich tomato sauce, and bold chili spices. It’s the perfect balance between classic beef chili and cozy pasta night — making it ideal for busy weeknights, meal prep, or feeding a hungry family.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Cuisine: American
• Difficulty: Easy

This dish is sometimes called “American goulash,” but it’s closer to a thick, flavorful chili loaded with pasta for extra heartiness.

Why You’ll Love This Chili with Macaroni

• One-pot recipe (easy cleanup)
• Budget-friendly ingredients
• Ready in under 45 minutes
• Family-friendly and kid-approved
• Perfect for leftovers and meal prep
• Freezer-friendly

What Is Chili with Macaroni?

Chili with macaroni is a comforting hybrid of classic beef chili and pasta. Traditional chili focuses on beans, ground beef, tomatoes, and spices, while this version adds elbow macaroni directly into the pot, allowing the pasta to cook in the flavorful chili sauce.

The result? A thick, savory, slightly spicy dish that feels like a full meal in one bowl.

Ingredients

(Use ingredients in the order they’re added)

• 1 lb ground beef – lean beef works best to reduce excess grease
• 1 small onion, diced – adds sweetness and depth
• 3 cloves garlic, minced – fresh garlic gives stronger flavor
• 2 cups beef broth – helps cook the macaroni and build flavor
• 1 (15 oz) can tomato sauce – creates a rich base
• 1 (14 oz) can diced tomatoes – adds texture
• 1 (15 oz) can kidney beans, drained – classic chili addition
• 2 tablespoons chili powder – main seasoning
• 1 teaspoon paprika – adds mild smokiness
• 1 teaspoon cumin – gives warm chili flavor
• Salt and black pepper to taste
• 1 ½ cups elbow macaroni (uncooked) – cooks directly in the chili
• 1 cup shredded cheddar cheese (optional) – for topping

Kitchen Tools Needed

• Large Dutch oven or deep skillet
  Holds all ingredients and allows even heat distribution while simmering the chili and cooking the pasta.
• Wooden spoon or heat-resistant spatula
  Used for stirring ingredients and preventing pasta from sticking to the bottom.
• Sharp knife
  For safely and efficiently chopping onions and mincing garlic.
• Cutting board
  Provides a stable surface for preparing vegetables.
• Measuring cups and spoons
  Ensures accurate seasoning and liquid ratios so the pasta cooks properly.
• Colander (if rinsing beans)
  Helps drain and rinse canned beans before adding them to the pot.

Step-by-Step Instructions

1. Brown the Ground Beef

Heat a large Dutch oven over medium heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks (about 5–7 minutes). Drain excess grease if necessary.

2. Add Onion and Garlic

Stir in diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

3. Add Liquids and Tomatoes

Pour in the beef broth, tomato sauce, and diced tomatoes. Stir well to combine.

4. Season the Chili

Add chili powder, paprika, cumin, salt, and pepper. Stir thoroughly so the spices distribute evenly.

5. Add Beans and Macaroni

Stir in drained kidney beans and uncooked elbow macaroni. Mix well so the pasta is fully submerged in liquid.

6. Simmer Until Tender

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally to prevent sticking. Cook until macaroni is tender.

7. Adjust Thickness

If the chili becomes too thick, add a splash of broth. If it’s too thin, simmer uncovered for a few extra minutes.

8. Add Cheese (Optional)

Sprinkle shredded cheddar cheese on top before serving, or stir it in for a creamy finish.

Pro Tips for Best Results

• Don’t overcook the macaroni — it will continue softening as it sits.
• Stir occasionally to prevent pasta from sticking to the bottom.
• Let the chili rest for 5 minutes before serving to thicken naturally.
• For deeper flavor, let it simmer an extra 5–10 minutes if time allows.

Variations & Substitutions

• Make It Spicy: Add cayenne pepper or diced jalapeños.
• Turkey Version: Swap ground beef for ground turkey.
• Vegetarian Option: Replace beef with lentils and use vegetable broth.
• Extra Veggies: Add bell peppers or corn.
• Creamier Version: Stir in a little cream cheese or sour cream.

What to Serve with Chili with Macaroni

• Garlic bread
• Side salad
• Cornbread
• Steamed green beans
• Tortilla chips

Storage & Reheating Instructions

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Warm on the stovetop over medium-low heat. Add a splash of broth or water to loosen the sauce.

Nutrition Benefits

• High in protein from beef and beans
• Provides fiber from kidney beans
• Balanced meal with carbs, protein, and healthy fats
• Can be adjusted for lower-fat or gluten-free diets

Learn More:

• Easy Ground Beef Chili (Hearty, Homemade & Full of Flavor)
• Chicken and Bell Pepper Stir-Fry with Rice and Crispy Potatoes (Easy 30-Minute Meal)
• Egg Noodle Beef Stir Fry (Better Than Takeout, Ready in 20 Minutes)

Recipe Card Summary

Chili with Macaroni

Ingredients:
Ground beef, onion, garlic, beef broth, tomato sauce, diced tomatoes, kidney beans, chili powder, paprika, cumin, macaroni, cheese (optional).

Instructions:
Brown beef → add onion & garlic → add liquids & tomatoes → season → add beans & macaroni → simmer → adjust thickness → serve.

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6

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