Slow Cooker Chili Mac
This easy Slow Cooker Chili Mac has all the cozy chili flavors with tender pasta and melty cheese in one comforting dish. Perfect crockpot comfort food ready in 4-6 hours with minimal prep!
Servings: 8
Ingredients
- 1 ½ pounds lean ground beef
- 1 large onion chopped
- 1 green bell pepper chopped
- 1 jalapeño chopped (seeded for less heat)
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon beef bouillon granules or base
- 3 cans assorted beans, drained and rinsed 15-ounce cans, (kidney, black, pinto, etc.)
- 1 can crushed tomatoes 28-ounce
- 8 ounces dry pasta cooked separately (elbow macaroni or small shells)
- 8 ounces shredded cheese for serving cheddar, Colby Jack, or pepper jack
Instructions
- Cook the ground beef, onion, bell pepper, and jalapeño in a large skillet over medium heat until the beef is browned and the veggies soften. Drain excess grease.
- Stir in the tomato paste, chili powder, smoked paprika, salt, garlic powder, onion powder, cumin, and beef bouillon. Cook 1 minute to bloom the spices.
- Add the beef mixture to a 6-quart slow cooker. Stir in the crushed tomatoes and beans until combined. Fill the tomato can half up with water and add that water to the slow cooker too. Stir to combine.
- Cover and cook on Low 4–6 hours or High 2–3 hours.
- About 15 minutes before serving, cook the pasta in salted water to al dente according to package directions. Drain well.
- Stir the hot pasta into the chili. Taste and adjust salt or heat.
- Ladle into bowls and top with shredded cheese. Add your favorite chili fixings if you’d like.
Notes
Slow Cooker Size: 6-quart
Recipe Variations:
- This is so flexible! Use turkey instead of beef, switch up the beans, or use a different pasta.
- For extra heat, add a pinch of cayenne or an extra jalapeño.
- If you prefer the pasta on the side (great for leftovers), keep it separate and spoon the chili over it when serving.
- I really like to cook the pasta for slow cooker soups separately so that you can control the liquid in the soup a little better.
- I find that the slow cooker dulls the spices quite a bit so taste and add more seasonings to your liking before serving.
- This recipe freezes beautifully for up to 3 months. I recommend freezing it without the pasta and adding freshly cooked pasta when you reheat. The pasta texture holds up much better this way, and you'll have a fresher final result.
- Leftover chili mac tends to thicken as it sits, which is completely normal. When reheating, add a splash of beef broth or water to loosen it up. Heat gently on the stovetop or in the microwave, stirring occasionally until heated through.
Nutrition
Serving: 1 of 8 servings | Calories: 498kcal | Carbohydrates: 52g | Protein: 39g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 1026mg | Potassium: 1078mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1291IU | Vitamin C: 23mg | Calcium: 275mg | Iron: 7mg
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