One Pot Chili Mac

When it comes to my clan, pasta is something that I simply cannot go wrong on. But during our grad school years, we ate pasta meals multiple times each week. Needless to say, we got sick of pasta meals really fast. Since then, we limit them to 2 or 3 a month. When I do make pasta meals now, I try to reserve them for meals where I can get the most bang for my buck, and time. I need something that can be cooked up fast, one that the whole family enjoys, that can last at least two meals, and can stretch our dollar. For me, this chili mac recipe fits all four!

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It started with me needing another fast, 1 pot recipe similar to our Homemade Hamburger Helper. The kids LOVE that meal, and I enjoy how fast it comes together, but it can get a bit old month after month. I needed something different in our arsenal. By changing up the seasonings a bit, and modifying some of the ingredients, this meal was born! And let me tell you, it was a hit among the kids!

What makes this meal even more frugal is that I’m able to use any diced tomatoes I canned over the summer, and grab some beans from the freezer that I prepped from dry. By using what I have on hand, I can make this recipe even cheaper.

Don’t can tomatoes or would rather skip the bean prep and just use a can? No problem! This meal is still really frugal, and equally as filling!

Ingredients

1 tablespoons olive oil
1 pound ground beef
1 tablespoon dried, minced onion
1/2 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 tablespoon parsley
salt & pepper to taste
4 cup beef broth {I use Better Than Bullion* for beef broth, which I can get for $4 at my local Wegmans}
1 can (14.5 ounce) diced tomatoes {I use half a pint of diced tomatoes I can in the summers}
1 can (14.5 ounce) kidney beans, drained and rinsed {I like to use any beans I have on hand in the freezer first}
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese

Directions

In a dutch oven* over medium high heat, heat olive oil to crumble and brown ground beef. Drain any excess fat.
Add minced onion, garlic powder, chili powder, cumin, smoked paprika, parsley, beef broth, tomatoes, beans, and pasta. Salt and pepper to your taste. Bring to a simmer, stirring occasionally to make sure the pasta doesn’t stick to the bottom.
Simmer for 10 – 12 minutes, or until the noodles are tender and the liquid has become a nice creamy sauce.
Stir in cheddar cheese, and serve.