Crock Pot Chili Mac
Hearty, comforting, and delightfully easy to prepare, Crock Pot Chili Mac combines two all-time favorites—chili and macaroni—into a one-pot wonder that's perfect for busy weeknights or casual gatherings. Featuring tender ground beef, a medley of kidney and black beans, and a rich tomato base infused with bold spices like chili powder, cumin, and paprika, this dish packs a punch of flavor in every bite. The slow cooker does all the heavy lifting, blending the ingredients into a savory, satisfying chili, while uncooked elbow macaroni is added near the end for perfectly cooked pasta. Topped with gooey melted cheddar cheese and optional green onion garnish, this dish is a crowd-pleaser that's as easy as it is delicious. Serve up this cheesy, belly-warming Chili Mac straight from your crock pot for a no-fuss meal that everyone will love!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Diced tomatoes (with juices)
- 15 ounces Tomato sauce
- 2 cups Beef broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Uncooked elbow macaroni
- 2 cups Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a wooden spoon periodically.
Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for an additional 3-4 minutes until the onion is softened and fragrant.
Drain any excess grease from the skillet and transfer the beef mixture to the crock pot.
Add diced tomatoes (with juices), tomato sauce, beef broth, kidney beans, black beans, chili powder, cumin, paprika, salt, and black pepper to the crock pot. Stir everything together to combine.
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, allowing the flavors to meld together.
About 20 minutes before the cooking time is up, add the uncooked elbow macaroni to the crock pot, stirring to ensure the pasta is evenly distributed and submerged in the liquid.
Recover the crock pot and cook for an additional 20-25 minutes on HIGH, or until the pasta is tender.
Once the macaroni is cooked, sprinkle the shredded cheddar cheese on top of the chili mac. Cover again and let sit for 5 minutes, or until the cheese has melted.
Serve warm, garnished with sliced green onions if desired.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 370 mg | 28% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1156 mg | 25% | |
*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.
