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Slow Cooker Chili Mac Recipe

Talk about the ultimate game day comfort food! This Slow Cooker Chili Mac combines two crowd favorites into one hearty, cheesy dish that'll have everyone coming back for seconds. It's basically heaven in a bowl, and your slow cooker does all the hard work while you focus on enjoying the game.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups elbow macaroni uncooked
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef with diced onion and minced garlic until the meat is fully cooked and no longer pink, about 8-10 minutes. Drain any excess fat.
  2. Transfer the cooked beef mixture to your slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.
  3. Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, stirring occasionally if possible.
  4. About 30 minutes before serving, stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the liquid. Cover and continue cooking until the pasta is tender.
  5. Once the macaroni is cooked, stir in half of the cheddar and Monterey Jack cheese until melted and creamy.
  6. Serve hot in bowls, topped with the remaining cheese. Add your favorite toppings like sour cream, green onions, or jalapeños if desired!