Slow Cooker Chili Mac
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
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
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.