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Slow Cooker Chili Mac Recipe

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4.1 from 14 reviews

This Slow Cooker Chili Mac is a hearty, comforting dish that combines the rich flavors of chili with cheesy macaroni. Perfect for busy days, this recipe uses a slow cooker to meld ground beef, beans, tomato sauce, and seasonings into a flavorful chili, then finishes with tender elbow macaroni and melted sharp cheddar cheese. A simple, one-pot meal that’s satisfying and easy to prepare.

Ingredients

Main Ingredients

  • 1 pound lean ground beef
  • ½ cup chopped bell peppers (optional)
  • 29 ounce canned tomato sauce
  • 10 ounce Rotel diced tomatoes and green chilies
  • 30 ounces red kidney beans, drained
  • 1 ounce chili seasoning (1 packet)
  • 1 ounce ranch seasoning (1 packet)
  • 2 cups water
  • 3 cups elbow macaroni, uncooked
  • 16 ounces sharp cheddar cheese, shredded
  • fresh chopped parsley (optional garnish)

Instructions

  1. Brown the Meat: In a skillet over medium heat, brown the lean ground beef along with the chopped bell peppers, stirring and breaking up the meat with a spoon as it cooks. Drain any excess grease if necessary to avoid a greasy dish.
  2. Add Ingredients to Slow Cooker: Transfer the browned meat and peppers into the slow cooker. Add the canned tomato sauce, Rotel diced tomatoes and green chilies, drained kidney beans, chili seasoning, ranch seasoning, and water. Stir well to combine all ingredients evenly.
  3. Cook the Chili Mixture: Cover the slow cooker and cook on high for 2 to 4 hours, or on low for 4 to 6 hours, allowing the flavors to meld and the chili to cook thoroughly.
  4. Add Pasta: About 45 minutes before the chili is done, uncover the slow cooker and stir in the uncooked elbow macaroni. Recover the slow cooker and continue cooking until the pasta is al dente and tender, about 45 minutes.
  5. Incorporate Cheese: Stir half of the shredded sharp cheddar cheese into the thickened chili mac. Then sprinkle the remaining cheese evenly on top. Cover the slow cooker for just a few minutes until the cheese melts completely.
  6. Garnish and Serve: If desired, garnish the Chili Mac with fresh chopped parsley just before serving to add a fresh burst of color and flavor.

Notes

  • You can customize the level of spiciness by adjusting the Rotel diced tomatoes or adding fresh chilies.
  • For a vegetarian version, omit the ground beef and use plant-based meat substitutes or add extra beans.
  • If you prefer a thicker chili mac, reduce the amount of water slightly or cook uncovered for the last 30 minutes to thicken.
  • Leftovers keep well in the refrigerator for 3–4 days and can be reheated gently on the stovetop or microwave.
  • Adding bell peppers is optional but adds a nice crunch and flavor dimension.

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