One-Pot Chili Mac
Ground beef, beans and macaroni simmered together in a mildly spiced tomato sauce, then finished with cheddar. A kid-friendly classic.
Equipment: Large pot or Dutch oven
Why it's a good deal
Chili mac combines two comfort foods and cooks the pasta right in the sauce, so the starch thickens it naturally and there's no colander to wash. Adding a can of beans stretches a pound of ground beef to feed six.
Instructions
- In a large pot over medium-high heat, cook the ground beef and onion for 6–8 minutes, breaking up the meat, until no pink remains. Drain excess fat.
- Add the garlic, chili powder, cumin and onion powder and stir for 1 minute.
- Stir in the beans, tomato sauce, diced tomatoes and broth. Bring to a boil.
- Add the macaroni, reduce the heat to a steady simmer, cover and cook for 10–12 minutes, stirring every few minutes, until the pasta is tender and the sauce has thickened.
- Season with salt and pepper, stir in 1 cup of cheese, and sprinkle the rest on top. Cover for 2 minutes until melted, then serve.
💲 Money-saving tips
- Store-brand canned tomatoes, beans and pasta work just as well as name brands.
- Use 1 lb of beef plus an extra can of beans to feed 8.
- Shred cheese from a block — it's often cheaper per ounce than pre-shredded.
♻️ Stretch the leftovers
- Leftovers freeze well for up to 3 months in airtight containers.
- Spoon leftovers over baked potatoes for a second dinner.
Want to know what this costs at your store? Try the recipe cost calculator.
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