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Slow Cooker Chili Mac

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Slow Cooker Chili Mac is a hearty, one-pot comfort food that combines the bold flavors of chili with cheesy macaroni. Perfect for busy weeknights, this dish is easy to make, kid-friendly, and packed with protein and flavor.

Ingredients

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese

Instructions

  1. In a skillet over medium heat, cook ground beef with diced onion and garlic until beef is browned and onion is softened. Drain excess fat.
  2. Transfer the cooked beef mixture to the slow cooker.
  3. Add kidney beans, black beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper.
  4. Stir everything together, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
  5. About 20 to 30 minutes before serving, stir in the uncooked elbow macaroni.
  6. Cover and cook until the pasta is tender.
  7. Just before serving, stir in shredded cheddar cheese until melted and creamy.
  8. Serve hot, optionally garnished with extra cheese, green onions, or sour cream.

Notes

  • Add pasta only in the last 20–30 minutes to prevent overcooking.
  • Use canned chili beans for extra flavor if desired.
  • Customize spice level with jalapeños or cayenne pepper.
  • To make it vegetarian, use plant-based crumbles or extra beans.
  • Leftovers thicken—add broth when reheating if needed.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-chili-mac-2/