Sometimes, the best meals are the ones you almost forget about—slowly bubbling away while you get on with your day. That’s exactly how this slow cooker chili macaroni works its magic. It’s the kind of dish that sneaks up on you with its rich aroma, filling the house with the scent of garlic, cumin, and smoky paprika long before you even sit down to eat.

I remember the first time I tried this recipe; I was juggling a million things, and honestly, I wasn’t sure if I’d have time to stir anything much later. The slow cooker did the heavy lifting while I got distracted by a book and a phone call that went way longer than expected. When I finally wandered back to the kitchen, the cozy smell was practically a hug. The macaroni was tender but still held its shape, and the chili was just the right balance of savory and spicy. I might have left the lid on a little too long, so the sauce thickened more than I wanted—but honestly, that only made it feel like comfort food perfection. It’s a simple, forgiving dish that feels like an old friend on a busy evening.

Why You’ll Love It:

Hands-off cooking means you can focus on everything else while dinner simmers to perfection.
Combines pasta and chili in one pot—easy cleanup, which is always a win.
It’s simple—and that’s kind of the point. No complicated steps, just layers of flavor building up slowly.
Perfect for feeding a crowd or saving leftovers that taste even better the next day.
It’s hearty and comforting, but it’s not so heavy you feel weighed down afterward.

Don’t worry if you’re new to slow cookers or if you sometimes forget to check on your meals; this recipe is forgiving and flexible. The flavors develop beautifully over time, even if the timing isn’t exact.

Slow Cooker Chili Macaroni

Print Recipe

A hearty and comforting slow cooker chili macaroni combining tender macaroni pasta with flavorful chili made from ground beef, beans, tomatoes, and spices. Perfect for an easy weeknight meal.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
2 cups elbow macaroni, uncooked
1 cup shredded sharp cheddar cheese

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Instructions

In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes.
Transfer the cooked beef, onion, and garlic mixture into the slow cooker.
Add the kidney beans, black beans, diced tomatoes (with juices), tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 3 hours.
After 3 hours, stir in the uncooked elbow macaroni. Cover and cook on low for an additional 1 to 1.5 hours, or until the macaroni is tender.
Once the macaroni is cooked, stir in the shredded cheddar cheese until melted and well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

Kitchen Notes: You won’t need any fancy equipment here—just a reliable slow cooker and a stirring spoon. Serving this with a simple green salad or some crusty bread makes it feel more like a full meal without extra fuss. I usually throw in a little extra cheese on top—sometimes sharp cheddar, sometimes a mix with Monterey Jack—and it melts into the chili in the most satisfying way. If you’re feeling adventurous, adding a splash of hot sauce or a pinch of smoked chili flakes can kick things up a notch, but it’s just as good without. I haven’t tested it with gluten-free pasta, but I imagine it’d work if you adjust the cooking time slightly.

FAQ:

Can I make this without ground beef?
Yes, you can swap in ground turkey or even a plant-based substitute if you prefer.

Does the macaroni get mushy?
It stays tender but not mushy if you follow the timing—though a little extra cooking might soften it more, which some people like.

Can I freeze leftovers?
Absolutely, just thaw overnight before reheating gently with a splash of broth or water.

Ready to make dinner easy and delicious? This slow cooker chili macaroni waits for you to set it and forget it—until that cozy moment when it’s time to dig in.