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.
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
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.