Crockpot Chilli Mac Recipe
Delicious Crockpot Chilli Mac Recipe made with ground beef, beans, tomatoes, and melty cheddar. Perfect for cozy nights and busy days!
Equipment
- Slow cooker (4–6 quarts recommended)
- Large skillet for browning meat
- Wooden spoon or silicone spatula
- Measuring cups and spoons.
- Cutting board and sharp knife.
- Colander for draining pasta
- Cheese grater (if using block cheese)
Ingredients
- 1 pound ground beef or ground turkey for a lighter option
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper diced (optional for extra sweetness)
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed (optional)
- 1 28 oz can crushed tomatoes
- 1 8 oz can tomato sauce
- 1 cup beef broth or chicken/vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 2 cups uncooked elbow macaroni
- 2 cups shredded cheddar cheese plus extra for topping
- 1/2 cup sour cream optional, for creaminess
- Fresh parsley or green onions chopped (for garnish)
Optional ingredients for extra flavor:
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon oregano
- 1/4 teaspoon cinnamon for a subtle warmth
Instructions
Step 1: Brown the Meat and Sauté Veggies
- Start by heating a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. As the meat cooks, you’ll notice a savory, meaty aroma filling your kitchen.
- Toss in the chopped onion, garlic, and bell pepper, and sauté until soft and fragrant. This base layer builds the depth of flavor that makes your Crockpot Chilli Mac truly irresistible.
Step 2: Add Everything to the Slow Cooker
- Transfer the browned meat and veggies into your slow cooker. Add the crushed tomatoes, tomato sauce, broth, chili powder, cumin, smoked paprika, cayenne, and a pinch of salt and black pepper.
- Stir everything together until fully combined. The mixture should look vibrant and inviting, with a rich red hue that promises hearty, comforting flavors.
Step 3: Cook Low and Slow
- Cover your slow cooker and set it to low for 4–5 hours or high for 2–3 hours. This slow cooking allows the flavors to meld beautifully, and the spices become well-rounded and deep.
- Your home will be filled with a tantalizing aroma that makes it impossible not to sneak a taste (even if it’s just a quick spoonful of the sauce!).
Step 4: Add Pasta and Cheese
- About 30 minutes before serving, stir in the uncooked elbow macaroni and 2 cups of shredded cheddar cheese.
- Mix gently to ensure the pasta is coated with the chili sauce. Cover and continue cooking until the pasta is tender and the cheese has melted into a creamy, gooey layer.
Step 5: Finish with Creaminess and Garnish
- Once the pasta is perfectly cooked, stir in the sour cream for extra creaminess, if using. Taste and adjust seasoning with salt, pepper, or an extra dash of chili powder if desired.
- Serve your Crockpot Chilli Mac hot, garnished with chopped parsley or green onions, and an optional sprinkle of extra cheese for that perfect cheesy pull.