Description
A hearty and comforting slow cooker chili macaroni combining tender ground beef, beans, tomatoes, and elbow macaroni for an easy, flavorful one-pot 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 with green chilies, 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 cheddar cheese, divided
2 tablespoons chopped fresh cilantro (for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart with a spoon, 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.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with green chilies (including liquid), tomato sauce, and beef broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper until well combined.
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 macaroni is tender.
Stir in 1/2 cup of the shredded cheddar cheese until melted and combined.
Serve the chili macaroni topped with the remaining 1/2 cup shredded cheddar cheese and chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes