There’s something about the way a slow cooker hums quietly in the background that makes any evening feel a little more relaxed. This chili mac in the slow cooker pulls together tender ground beef, beans, and tender macaroni simmered in a rich, flavorful chili sauce that seeps into every bite. It’s the kind of meal that invites you to settle in—whether you’re wrapping up a busy day or just craving a warm, filling dinner.

One evening, I remember juggling a handful of distractions—half-listening to a podcast while rummaging through the fridge—and almost forgot the slow cooker was on. The smell of chili, tomatoes, and spices eventually pulled me back to the kitchen. The pasta was perfectly tender, and the sauce was thick enough to cling to every forkful. I topped it with cheddar cheese that melted just right and a sprinkle of fresh cilantro that added a bright, unexpected touch. It wasn’t fancy, but it was exactly what I needed, somewhere between comforting and satisfying, with just enough boldness to keep me coming back for more.

Hands-off cooking means you can start the day and come home to a ready meal.
Hearty and filling without feeling heavy, thanks to the beans and spices.
It’s simple — and that’s kind of the point. No complicated steps, just layered flavor.
Perfect for feeding a crowd or meal prepping for the week.

If you’re worried about timing, it’s pretty forgiving. I’ve left it going a bit longer before, and it still turned out great—though the pasta might get a little softer than usual. That’s a tradeoff I’m willing to make for the convenience.

Slow Cooker Chili Mac

Print Recipe

A hearty and comforting Slow Cooker Chili Mac combining tender ground beef, beans, tomatoes, and macaroni pasta simmered to perfection in a flavorful chili sauce.

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, undrained
1 (8-ounce) can tomato sauce
2 cups beef broth
1 cup elbow macaroni, uncooked
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
1 cup shredded cheddar cheese, for serving
2 tablespoons chopped fresh cilantro, for garnish

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Instructions

In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook until the onion is soft and translucent, 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 their 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 high for an additional 30 minutes, or until the macaroni is tender.
Stir the chili mac well before serving.
Serve hot topped with shredded cheddar cheese and chopped fresh cilantro.

Using a slow cooker here is a relief, especially when you don’t want to babysit the stove. You only need a good-sized pot to hold everything comfortably. When serving, a little extra shredded cheese on top really makes a difference, and cilantro adds freshness, but feel free to skip it if it’s not your thing.

For variations, I sometimes swap ground beef for turkey or add a dash of hot sauce if I feel like kicking up the heat. You could also try different beans, though I haven’t tested all swaps thoroughly, so results might vary. And if you’re gluten-free, pasta alternatives could work, but keep an eye on cooking times.

FAQ

Can I prepare this ahead of time? Absolutely. It stores well in the fridge for a few days, and reheating is easy—just add a little broth if it’s thickened too much.

What if I don’t have a slow cooker? You can make this on the stove, but you’ll need to watch the pasta closely to avoid overcooking.

Is this spicy? The chili powder and smoked paprika give it warmth, but it’s not overpowering. You can easily adjust the heat level.

Ready for a no-fuss dinner that feels like a warm hug? Give this chili mac in the slow cooker a try—you might find it becoming your go-to comfort food.