One-Pot Chili Mac
By Traeger Kitchen
This hearty one-pot meal is perfect for serving a crowd. Our smoked chili mac combines a traditional meaty chili recipe with plenty of noodles and melty cheese for a wood-fired comfort meal you’ll keep going back to.
Prep Time
15 Min
Cook Time
1 Hrs
35 Min
Pellets
Mesquite
Ingredients
List
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Number of People Serving
8
Units of Measurement:
main
| 2 Tablespoon | unsalted butter |
| 1 Medium | yellow onion, chopped |
| 2 Clove | garlic, minced |
| 1 Pound | ground beef, preferably 85% lean |
| 1 Tablespoon | chili powder |
| 1 Teaspoon | ground cumin |
| 1 Teaspoon | smoked paprika |
| 2 Teaspoon | onion powder |
| 2 Teaspoon | garlic powder |
| 2 Teaspoon | Kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 Can | (28-oz) diced tomatoes, preferably fire roasted |
| 1 Can | (15 oz) can tomato sauce |
| 1 Can | (4-oz) diced green chiles |
| 3 Cup | beef broth, divided |
| 1 Tablespoon | Worcestershire sauce |
| 1 Can | (15-oz) kidney beans, drained and rinsed |
| 16 Ounce | dried short tube pasta, such as cavatappi |
| 1 Cup | half-and-half |
| 2 Cup | shredded Mexican blend cheese |
Topping
| sliced scallions | |
| jalapeno, sliced |
Number of People Serving
8
Units of Measurement:
main
| 2 Tablespoon | unsalted butter |
| 1 Medium | yellow onion, chopped |
| 2 Clove | garlic, minced |
| 1 Pound | ground beef, preferably 85% lean |
| 1 Tablespoon | chili powder |
| 1 Teaspoon | ground cumin |
| 1 Teaspoon | smoked paprika |
| 2 Teaspoon | onion powder |
| 2 Teaspoon | garlic powder |
| 2 Teaspoon | Kosher salt |
| 1 Teaspoon | freshly ground black pepper |
| 1 Can | (28-oz) diced tomatoes, preferably fire roasted |
| 1 Can | (15 oz) can tomato sauce |
| 1 Can | (4-oz) diced green chiles |
| 3 Cup | beef broth, divided |
| 1 Tablespoon | Worcestershire sauce |
| 1 Can | (15-oz) kidney beans, drained and rinsed |
| 16 Ounce | dried short tube pasta, such as cavatappi |
| 1 Cup | half-and-half |
| 2 Cup | shredded Mexican blend cheese |
Topping
| sliced scallions | |
| jalapeno, sliced |
Step
1
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
00:15
2
Melt the butter in a large Dutch oven over medium-high heat on the side burner or stovetop. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the beef, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper and cook, stirring occasionally and breaking up clumps of beef, until browned, about 10 minutes.
00:15
3
Add the tomatoes, tomato sauce, chiles, 2 cups of the beef broth, Worcestershire, and beans and stir to combine.
4
Transfer the pot to the grill, covered with the lid halfway, and cook for 30 minutes.
00:30
5
Add the pasta and the remaining 1 cup of broth, stir and cover completely. Cook for 15 minutes, then stir again. Continue cooking until the pasta is al dente, another 10 to 15 minutes.
00:30
6
Add the half & half and 1 ½ cups of the cheese and stir to combine and melt the cheese, about 2 minutes.
00:02
7
Top with the remaining 1/2 cup of cheese and cook until the cheese has melted, about 2 minutes.
00:02
8
Serve topped with scallions and jalapeños, if desired.
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