A hearty and comforting slow cooker chili macaroni combining tender macaroni pasta with flavorful chili, 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, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
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 up with a spoon as it cooks, 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 to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with juice, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, stir in the uncooked elbow macaroni, cover, and cook on low for an additional 30 minutes, or until the macaroni is tender.
Stir the chili macaroni well, then sprinkle the shredded cheddar cheese over the top. Cover and let the cheese melt for 5 minutes before serving.