Chili Mac for the Crock Pot
Warm up your weeknight dinners with this hearty and flavorful Chili Mac for the Crock Pot, a one-pot comfort meal that's as easy as it is satisfying. Perfectly seasoned with chili powder, cumin, and paprika, this dish combines tender ground beef, savory beans, and juicy tomatoes, slow-cooked to perfection in a rich beef broth. Toss in tender elbow macaroni and gooey cheddar cheese to create a creamy, filling dish the whole family will love. Ideal for busy days, this slow cooker chili mac requires minimal prep and delivers maximum flavor, all while filling your home with mouthwatering aromas. Garnish with fresh parsley for a pop of color, and serve it as the ultimate cozy dinner that’s sure to become a family favorite. This recipe is your go-to for crowd-pleasing, crock pot pasta perfection!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Canned diced tomatoes, with juices
- 15 ounces Canned tomato sauce
- 15 ounces Canned kidney beans, rinsed and drained
- 15 ounces Canned black beans, rinsed and drained
- 2 cups Beef broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 cups Uncooked elbow macaroni
- 2 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened and fragrant.
Transfer the cooked beef mixture to the crock pot.
Add the canned diced tomatoes (with juices), tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and pepper to the crock pot. Stir to combine.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
30 minutes before serving, stir in the uncooked elbow macaroni. Replace the lid and cook for an additional 25-30 minutes, or until the pasta is tender.
Stir in 1 cup of shredded cheddar cheese until melted and evenly distributed.
Serve hot, topped with the remaining shredded cheddar cheese and optional chopped parsley for garnish.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
