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Slow Cooker Chili Mac Recipe

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This Slow Cooker Chili Mac is a hearty and comforting one-pot meal combining savory ground beef, kidney beans, and elbow macaroni in a flavorful chili tomato sauce. Perfect for a busy day, it simmers low and slow, allowing the flavors to meld beautifully. Finished with sharp cheddar cheese and an optional sprinkle of fresh parsley, this dish is a crowd-pleaser that’s both easy to prepare and delicious.

Ingredients

Main Ingredients

  • 1 pound lean ground beef
  • ½ cup chopped sweet baby peppers (optional)
  • 29-ounce can tomato sauce
  • 10-ounce can Rotel tomatoes
  • 30-ounce can red kidney beans, drained (equivalent to 2 cans of 15 ounces each)
  • 1-ounce packet chili seasoning
  • 1-ounce packet ranch seasoning
  • 2 cups water
  • 3 cups elbow macaroni (uncooked)
  • 16 ounces sharp cheddar cheese, shredded
  • Parsley for topping (optional)

Instructions

  1. Brown the beef and peppers: In a medium skillet set over medium-high heat, cook the ground beef and chopped sweet baby peppers together until the beef is fully browned and crumbled. Drain off any excess grease before transferring.
  2. Combine ingredients in slow cooker: Add the cooked ground beef and peppers to a 4-6 quart slow cooker. Pour in the tomato sauce, Rotel tomatoes, drained kidney beans, chili seasoning packet, ranch seasoning packet, and water. Stir everything together to combine evenly.
  3. Cook the chili base: Cover the slow cooker and cook on low heat for 6 hours, or on high for 4 hours. This slow simmer allows the flavors to blend deep and rich.
  4. Add the macaroni: About 45 minutes before serving time, stir in the uncooked elbow macaroni. This timing ensures the pasta cooks perfectly in the chili mixture without becoming mushy.
  5. Mix in half the cheese: Once the macaroni is tender, stir in half of the shredded sharp cheddar cheese until melted and evenly distributed.
  6. Melt the topping cheese: Sprinkle the remaining shredded cheese evenly over the top of the chili mac. Place the lid back on the slow cooker and let it sit for a few minutes until the cheese melts beautifully.
  7. Garnish and serve: Optionally, sprinkle chopped parsley over the top for a pop of color before serving. Serve hot and enjoy a comforting, cheesy chili mac meal!

Notes

  • For a milder version, omit the sweet baby peppers or substitute with mild green bell peppers.
  • If you prefer a thicker consistency, reduce the water quantity slightly or cook uncovered for the last 30 minutes to evaporate excess liquid.
  • Leftovers store well in the refrigerator for up to 3 days and reheat easily in the microwave or on the stovetop with a splash of water.
  • For added protein and texture, try mixing in cooked ground turkey instead of beef or adding corn kernels.
  • Adjust the chili seasoning amount to your desired spice level for a milder or spicier dish.

Find it online: https://simpleplatter.com/slow-cooker-chili-mac-recipe/