Description
This slow cooker chili mac is a hearty and flavorful one-pot meal that combines the richness of chili with the comfort of macaroni, all cooked to perfection in a slow cooker.
Ingredients
Units
Scale
For the Chili:
- 1 pound (550g) very lean ground beef
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 (30 oz) can chili beans in chili sauce or 2 (15–16 oz) cans chili beans in chili sauce
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Macaroni:
- 8 ounces elbow macaroni, uncooked
Desired Toppings:
- Cheddar cheese
- Sour cream
- Green onions
- Corn chips
Instructions
- Brown the Ground Beef: Brown the ground beef in a skillet, then drain the grease. Transfer the beef to a 6-quart or larger slow cooker.
- Add Ingredients: Add the chopped onion, minced garlic, chili beans, crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
- Add Macaroni: In the last 15 minutes of cooking, stir in the uncooked macaroni. Cover and let it cook until the pasta is tender.
- Serve: Serve the chili mac hot, topped with cheddar cheese, sour cream, green onions, and corn chips.
Notes
- If you prefer not to brown the beef separately, you can place the raw ground beef in the slow cooker and break it into smaller chunks as it cooks.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg
