Description

This Slow Cooker Chili Mac is the ultimate comfort food mashup—meaty chili, tender macaroni, and melty cheddar, all simmered low and slow for deep, cozy flavor. Easy, family-friendly, and perfect for weeknights, game days, or make-ahead meal prep.

Ingredients

1 tablespoon olive oil

1 1/2 pounds lean ground beef (90% lean)

1 medium yellow onion, diced

1 green bell pepper, diced (optional)

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

2 cups low-sodium beef broth

1 (15-ounce) can kidney beans, drained and rinsed

1 (10-ounce) can diced green chiles (optional)

2 teaspoons Worcestershire sauce

12 ounces elbow macaroni (uncooked)

2 cups shredded sharp cheddar cheese

1/2 cup shredded Monterey Jack or pepper jack

2 tablespoons chopped fresh parsley or green onions, for garnish

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Instructions

1. Heat olive oil in a skillet over medium-high. Add ground beef, onion, and bell pepper; cook until beef is browned and vegetables are softened, 6–8 minutes. Stir in garlic for 30 seconds. Drain excess fat.

2. Add the beef mixture to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, crushed tomatoes, tomato sauce, beef broth, kidney beans, diced green chiles, and Worcestershire sauce.

3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until flavors are well developed.

4. Stir in uncooked elbow macaroni, cover, and cook on High for 20–30 minutes, stirring once halfway, until pasta is al dente.

5. Turn off heat. Stir in cheddar and Monterey Jack until melted. Season to taste with additional salt and pepper.

6. Let rest 5–10 minutes to thicken. Garnish with parsley or green onions and serve warm.

Notes

For gluten-free, cook GF pasta separately and stir in at the end.

Add broth a splash at a time when reheating; pasta absorbs sauce.

Swap 1/2 pound beef for Italian sausage for extra flavor.