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One Pot Chili Mac

Author Meg's Everyday Indulgence


  • 1 Tbsp. olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, grated
  • 1 tsp. kosher salt
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. dried oregano
  • 1 lb. ground beef
  • 1 6 oz. can tomato paste
  • 4 cups beef stock
  • 1 15 oz. can tomato sauce
  • 2 cups elbow noodles
  • 1 15.25 oz. can black beans, rinsed and drained
  • Shredded cheddar
  • Sour cream
  • Cilantro


  • Heat a large pot or dutch oven over medium heat. Add olive oil to the pot then the onion. Cook 2 minutes, until slightly softened then add the garlic and kosher salt. Stir and cook another minutes. 
  • Add ground beef and break up with a wooden spoon. Cook until browned. Add chili powder, cumin, oregano and tomato paste and stir into ground beef. Cook for 2 minutes, until it turns a rusty red color. 
  • Stir in beef stock and tomato sauce. Bring to a heavy simmer. Once simmering, add elbow noodles and cook for 7 minutes. Add black beans and cook another 2 minutes.
  • To serve, ladle into bowls and top with shredded cheddar, sour cream and cilantro if desired.