Description
A hearty and comforting slow cooker chili mac combining tender ground beef, beans, tomatoes, and macaroni pasta in a flavorful chili sauce. Perfect for an easy weeknight meal.
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 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded sharp cheddar cheese
Instructions
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3-4 minutes. Drain any excess fat.
Transfer the beef 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 pasta is tender.
Stir in the shredded cheddar cheese until melted and well combined.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes