One-Pot Chili Mac with Black Beans

One-pot chili mac combines ground beef, macaroni, black beans, tomatoes, broth, and cheddar for a hearty stovetop dinner ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb ground beef
• 8 oz elbow macaroni
• 1 15-oz can black beans
• 2 cups diced tomatoes
• 3 cups low-sodium beef broth
• 1 cup cheddar cheese
• 1 small yellow onion
• 2 cloves garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil

Cooking instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, chili powder, and cumin; stir for 30 seconds. (about 4 min) — Medium-high heat
2. Add the ground beef and cook, breaking it apart, until browned throughout and the center reaches 160°F (71°C), about 6 to 8 minutes. Season with the salt and pepper. (about 8 min) — 160°F (71°C)
3. Stir in the macaroni, black beans, tomatoes, and broth. Bring to a boil, then reduce the heat to maintain a steady simmer. (about 4 min) — Boiling, then simmering
4. Simmer uncovered, stirring occasionally, until the macaroni is tender, about 10 to 12 minutes. Add a splash of water if the pasta needs more liquid before becoming tender. (about 12 min) — Gentle simmer
5. Remove the pot from the heat and stir in the cheddar until melted and smooth. Let the chili mac stand for 2 minutes before serving. (about 2 min) — Off heat