If you’re looking for the perfect cold weather meal, this Slow Cooker Chili Mac recipe is perfect for you!
Before my trip to the grocery store one morning, I decided to scour Pinterest for a new recipe. I’d gotten bored with my usual day-to-day meals and wanted to try out something new. When I came across this Countryside Cravings recipe for Slow Cooker Chili Mac, I knew I had to give it a try. I’d never made chili before and lucky for me, the instructions seemed simple enough. So, I went to Target and purchased a Crock-Pot Slow Cooker for $20 and got started.
Over the weekend, I will be making this recipe for the third time, so that should give you an idea of how good this dish truly is (just ask my mother and sister). For an even better taste, I would highly recommend trying it with Trader Joe’s Organic Yellow Corn Tortilla Chip Rounds.
Slow Cooker Chili Mac Recipe
Prep Time: 10 mins.
Cook Time: 8-10 hrs. (Low Heat) OR 4-6 hrs. (High Heat)
Servings: 6 +
✓ 1 lb Very Lean Ground Beef
✓ 1 Small Onion (Chopped)
✓ 4 Cloves Garlic (Minced)
✓ 1 30 oz Can Chili beans (In Chili Sauce) OR 2 15-16 oz Cans Chili Beans (In Chili Sauce)
✓ 1 28 oz Can Crushed Tomatoes
✓ 1 15 oz Can Diced Tomatoes
✓ 2 Cups Beef Broth
✓ 1 Tbsp Chili Powder
✓ 2 Tsp Cumin
✓ Salt & Pepper To Taste
✓ 8 oz Elbow Macaroni (Uncooked)
NOTE: The first time I made this recipe, I used macaroni. However, the second time, I didn’t because I ate it with tortilla chips and didn’t think the macaroni was necessary. It’s totally up to you and it’s delicious either way!
✓ Desired Toppings: Cheddar Sour Cream, Green Onions, Corn Chips…
1. Place ground beef in the bottom of your slow cooker and break into smaller chunks. Add and stir all ingredients into the slow cooker E✘CEPT the macaroni.
NOTE: It was my preference not to add raw ground beef into the slow cooker, so I browned the ground beef on the stove and added it into my slow cooker an hour before end time. Again, just my preference!
2. Cover and cook for 4-6 hours on high or 8-10 hours on low. In the last 15 minutes of cooking, stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker off the pasta will continue to cook just from the heat of the chili and crock itself, so unless your pasta is really chewy or crunchy, I strongly suggest only cooking it for the last 15 minutes of cook time. This avoids the pasta turning into mush!
NOTE: I cooked my chili for 10 hrs. on low.
3. Serve immediately with desired toppings.
What are some other delicious slow cooker recipes I should know about?