Chili Pasta is a mix of pasta with ground beef chili in a rich tomato sauce and is the ultimate easy comfort food recipe. The entire dinner cooks in one pot in just 30 minutes.
If you are like me you are always on the hunt for an easy dinner. It’s no secret I love one pot meals. I make Chili Pasta at least once a month when I’m in a pinch and not sure what to make. My family loves chili and we either eat it by itself or over pasta or rice or even on nachos. I was in a rush one night and decided to give my try at a new one pot meal since pasta is always a big hit in my home. That’s where this chili pasta recipe came about.
I love to serve either my green chile cornbread or honey cornbread muffins with this chili pasta. The hands free time from this recipe allows me to whip up a bread from scratch.
Table of contents
Why This Recipe Works
This recipe is mostly pantry items mixed with ground beef.
One pot equals few dishes.
Chili Pasta is done in just 30 minutes time.
Ingredients
Here is a list of the ingredients you’ll need for this recipe.
- Beef – I like to use Lean Ground Beef for this recipe so that it’s not as greasy and oily.
- Vegetables – A combination of onion, garlic, crushed tomatoes, and tomato sauce.
- Beans – I use a mix of Red Kidney Beans and Light Red Kidney Beans.
- Seasonings – A mix of Chili Powder, White Granulated Sugar, Oregano, Parsley, Season salt, and black pepper.
- Pasta – I like to use elbow macaroni but any tubed shape pasta will work.
- Cheese – I love to use Shredded Cheddar Cheese but you could also use mozzarella too.
Directions
First, In a large skillet cook ground beef, chopped onion, and garlic until meat is brown and onion is tender (about 10 minutes on medium-high). Drain off fat.
Stir in, crushed tomatoes, tomato sauce, 2 cups of water, chili powder, white granulated sugar, dried oregano, parsley, season salt, and black pepper.
Mix well then add in the uncooked pasta. Bring to a boil then reduce heat. Simmer, covered, for 10 minutes. Then add in the beans and 2 additional cups of water. Cook for 10 more minutes or until macaroni is tender, stirring often.
Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
FAQs
Here are a few frequently asked questions when making chili pasta.
Chili on pasta is called Cincinnati Chili.
Yes, if you happen to have cooked pasta already you can mix it in once the chili has simmered. You can also cook the pasta separate and then mix it in.
If refrigerated properly it is good for 3-4 days at most.
Tips & Tricks
Here are a few of my favorite tips and tricks for making One Pot Chili Pasta.
- Beef – I use a 92% Lean / 8% fat ground beef for this recipe. What I love about this ground beef is that this 92% Lean Ground Beef is so low in fat and saturated fat that it falls into the government’s “lean” category. So I don’t feel guilty about serving beef and worrying about the excess fat and saturated fat in the
- Pasta – I like to use elbow macaroni but any tubed pasta will work well. I’ve never tried the recipe with straight noodles (like spaghetti), but I’m sure if would work. Just make sure you break the pasta down into bite-size pieces so that it’s all covered.
- Additional Ingredients – If you like corn you can add in a ¼ cup of frozen corn when you are adding in the beans. Another option is thinly sliced green onions either mixed in or on top as garnish. If you want to sneak veggies in you can shred one zucchini in with the meat or use finely chopped mushrooms.
- Spicy – If you like it spicy you can add in a finely diced (seeds removed) jalapeno when you cook the onions and beef.
Kid & Baby Approved
I created this recipe back in 2015 when my son was just a year old. Even my son, Ryder loved this recipe—even though it was a tad bit spicy with the jalapeno he devoured the chili pasta. The kid loved spicy food—baffled me, but I’ll take it. Fast forward, he’s almost 8 and still loves this recipe BUT I don’t add the jalapeno in any more!
One Pot Dinners
Craving some more easy one pot dinners? Try these other one pot dinner recipes.
If you’re looking to change up the way you serve chili or just looking for an easy and quick dinner recipe give my recipe for One-Pot Chili Pasta a try.
If you make this chili pasta recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Chili Pasta
Equipment
- 1 12-inch Skillet
- 1 Stove Top
Ingredients
- 1 pound lean ground beef
- 1 small onion chopped
- 1 tablespoon minced garlic in water
- 28 ounces can of crushed tomatoes
- 8 ounces tomato sauce
- 4 cups water divided
- 2 tablespoons chili powder
- 2 teaspoons white granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 1 teaspoon season salt
- ⅛ teaspoon black pepper
- 4 cups elbow macaroni
- 15 ounces can of red kidney beans drained and rinsed
- 15 ounces can of light red kidney beans drained and rinsed
- 1 cup shredded cheddar cheese
Instructions
- In a large skillet cook ground beef, chopped onion, and garlic until meat is brown and onion is tender (about 10 minutes on medium-high). Drain off fat.
- Stir in, crushed tomatoes, tomato sauce, 2 cups of water, chili powder, white granulated sugar, dried oregano, parsley, season salt, and black pepper.
- Mix well then add in the uncooked pasta. Bring to a boil then reduce heat. Simmer, covered, for 10 minutes. Then add in the beans and 2 additional cups of water. Cook for 10 more minutes or until macaroni is tender, stirring often.
- Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.
Notes
- Beef – I use a 92% Lean / 8% fat ground beef for this recipe. What I love about this ground beef is that this 92% Lean Ground Beef is so low in fat and saturated fat that it falls into the government’s “lean” category. So I don’t feel guilty about serving beef and worrying about the excess fat and saturated fat in the
- Pasta – I like to use elbow macaroni but any tubed pasta will work well. I’ve never tried the recipe with straight noodles (like spaghetti), but I’m sure if would work. Just make sure you break the pasta down into bite-size pieces so that it’s all covered.
- Additional Ingredients – If you like corn you can add in a ¼ cup of frozen corn when you are adding in the beans. Another option is thinly sliced green onions either mixed in or on top as garnish. If you want to sneak veggies in you can shred one zucchini in with the meat or use finely chopped mushrooms.
- Spicy – If you like it spicy you can add in a finely diced (seeds removed) jalapeno when you cook the onions and beef.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Did you make this recipe? Let me know!