Slow Cooker Chili Mac
A hearty blend of flavors and tender pasta, Slow Cooker Chili Mac is the perfect comfort food that warms the soul with minimal effort.
Ingredients
Main Ingredients
- 1 lb ground beef (or turkey) Choose high-quality ground meat for better flavor.
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz diced tomatoes, undrained
- 1 can 8 oz tomato sauce
- 2 cups beef or chicken broth Base of the chili, adds flavor.
- 1.5 cups elbow macaroni (uncooked) Ensure macaroni is fully submerged in broth when cooking.
- 1.5 tsp chili powder Feel free to adjust for spicier flavor.
- 1 tsp cumin
- 0.5 tsp paprika
- to taste Salt and pepper Adjust to your taste preference.
- 1.5 cups shredded cheddar cheese Add just before serving for a creamy texture.
Optional Toppings
- sour cream For a creamy topping.
- green onions Adds freshness and crunch.
- jalapeños For an extra kick!
Instructions
Preparation
- Heat a skillet over medium heat and add the ground meat. Cook until browned, about 6 to 8 minutes, breaking it into smaller chunks.
- Add the diced onion and sauté until softened. Then stir in the minced garlic for about 30 seconds until fragrant.
- Drain any excess fat from the meat mixture.
Cooking
- Transfer the meat mixture to a slow cooker. Add the drained kidney beans, undrained diced tomatoes, and tomato sauce.
- Pour in the beef or chicken broth and season with chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Cover the slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours.
- About 20 to 25 minutes before serving, add the uncooked elbow macaroni.
- Cover again and let it cook until the pasta is tender. Stir occasionally.
- Before serving, stir in the shredded cheddar cheese until melted.
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Notes
For serving, pair with a side salad or crusty bread. Consider a topping bar for interactive serving.