Chili Mac (One Pot Recipe)

Ingredients

• 1 tbsp (15 ml)olive oil
• 1yellow onion, diced
• 454 g (1 lb)lean minced beef
• 1red pepper, chopped (optional)
• 4–6garlic cloves, minced
• 1½ tbsp (22.5 ml)chilli powder
• 1½ tsp (7.5 ml) eachsmoked paprika and ground cumin
• 1 tsp (5 ml)salt
• ½ tsp (2.5 ml) eachdried oregano and ground mustard
• ¼ tsp (1.25 ml)pepper
• 794 g (28 oz)tin crushed tomatoes
• 425 g (15 oz), not drainedtin fire-roasted diced tomatoes
• 425 g (15 oz), rinsed and drainedtin kidney beans
• 1 tbsp (15 ml)brown sugar
• 1 tsp (5 ml), optionalmesquite liquid smoke
• 830 ml (3½ cups)reduced-sodium chicken stock
• 340 g (12 oz)uncooked elbow macaroni
• 57 g (2 oz), cubed and very softblock cream cheese
• 280 g (2½ cups), freshly grated and dividedsharp cheddar
• to taste, optionalfresh parsley, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Brown the beef

   Warm the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook for 3 minutes. Add the beef and cook until browned, breaking it up as it cooks. Add the pepper, garlic and seasonings, then sauté for 1 minute.

3. 3

   Add the liquids

   Stir in the crushed tomatoes, diced tomatoes, kidney beans, brown sugar and liquid smoke, then pour in the chicken stock.

4. 4

   Cook the macaroni

   Cover the pot and bring the mixture to a simmer, then add the macaroni. Cover and simmer for 5 minutes, stirring frequently and replacing the lid each time to prevent sticking on the bottom. Remove the lid and simmer for a few more minutes, stirring often, until the pasta is al dente. Taste it regularly towards the end so it does not overcook.

5. 5

   Stir in cheese

   Turn off the hob but leave the pot on the burner. Stir in the cream cheese until melted, then add 1½ cups of the cheddar a handful at a time, stirring until melted. Taste and add salt and pepper as needed; add cayenne or hot sauce if you would like more heat.

6. 6

   Bake and serve

   Spread the remaining 1 cup of cheddar evenly over the pasta. Bake uncovered for 5 minutes, or until the cheese has melted. Garnish with parsley and serve straight away.

What is chilli mac?

Chilli mac is an American comfort-food mash-up of chilli and macaroni and cheese. It brings together pasta, minced beef, beans and tomatoes, with cheese stirred through and melted on top.

This version cooks the macaroni directly in the tomato-and-stock mixture, so it absorbs flavour as it softens. A brief spell in the oven melts the final layer of cheddar without requiring a separate baking dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 39g protein, 70g carbs, 29g fat.

The macaroni, beans and tomatoes provide most of the carbohydrates, while the beef and cheddar contribute much of the protein. Cheddar, cream cheese, beef and olive oil supply much of the fat. Serve a portion with a green salad or vegetables to add freshness and balance the plate.

Build flavour in the pot

Brown the beef: break it up as it cooks so it mixes evenly through the sauce. Let it colour before adding the vegetables and spices.

Toast the seasonings: the brief sauté with the pepper and garlic helps distribute their flavour through the dish. Keep stirring so the garlic does not catch.

Cook pasta to the right point

Frequent stirring: macaroni cooks in the same pot as the thickening sauce, so it can stick to the base. Stir regularly and replace the lid between checks during the first 5 minutes.

Check early: after uncovering, taste pieces often as they approach doneness. Stop when they are al dente, since they will continue to soften slightly in the hot mixture.

Make the sauce creamy

Soften the cream cheese: having it very soft and cubed makes it easier to incorporate into the hot pasta. Stir until no lumps remain before adding the grated cheddar.

Add cheddar gradually: handfuls melt more smoothly than a large pile added all at once. Keep the hob switched off while stirring it in.

Choose the tomatoes and seasoning

Fire-roasted tomatoes: use the diced tomatoes with their liquid, as directed, so their flavour and moisture join the sauce. Rinsing the kidney beans first removes their canning liquid.

Control the heat: the chilli powder gives the dish its main warmth, while cayenne or hot sauce can be added at the end. Taste before adding extra salt, as the stock and cheese also contribute seasoning.

Serve it while hot

The pasta is at its best straight from the oven, when the topping is melted and the sauce is still loose and creamy. A simple green salad or steamed vegetables make a fresh side alongside the rich, hearty pot.

Scatter on the parsley just before serving for a fresh finish. Take care when serving from the Dutch oven, as it will remain very hot.

Recipe notes & tips

• Use a large, heavy-based pot so the pasta has room to cook and the base heats evenly.
• Grate the cheddar fresh for a smoother melt.
• Keep the diced tomatoes and their liquid in the pot.
• Stir all the way across the base of the pot to catch any macaroni that might stick.
• Taste the pasta frequently once the lid comes off.
• Add extra cayenne or hot sauce only after tasting the finished sauce.

Variations

• Add extra heat: stir in cayenne or hot sauce to taste at the end.
• Skip the pepper: leave out the optional red pepper without changing the method.
• Change the beans: use another drained, rinsed tinned bean in place of the kidney beans.
• Use a different cheese: swap some or all of the cheddar for another good-melting cheese.
• Leave out the smoke: omit the optional liquid smoke for a less smoky flavour.

Common mistakes to avoid

• Adding pasta before the liquid simmers: bring the covered tomato and stock mixture to a simmer first.
• Leaving the base unstirred: stir frequently while the pasta cooks to help prevent sticking.
• Overcooking the macaroni: begin tasting it as soon as the pot is uncovered and stop at al dente.
• Adding cold cream cheese in one lump: cube it and soften it well before stirring it in.
• Adding all the cheddar at once: mix in the first portion a handful at a time for a smoother result.
• Skipping the final taste: check the seasoning before adding more salt, pepper or heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a small splash of stock or water if the pasta has thickened.

Frequently asked questions