Name: Slow Cooker Chili Mac Recipe
Ingredients: Ground Beef (2 lbs): I highly recommend using 85/15 lean ground beef. The 15% fat content provides incredible flavor and moisture, which is essential for a rich chili. After browning, you’ll drain the excess grease, leaving you with pure, beefy goodness. You can substitute with ground turkey or even ground chicken for a leaner option.; Yellow Onion (1 large, diced): A yellow onion provides a sweet, aromatic foundation that mellows beautifully during the long cooking time. White onion works as a great substitute.; Garlic (4 cloves, minced): Freshly minced garlic is non-negotiable for the best flavor. It adds a pungent, savory depth that you just can’t get from powder. If you’re a garlic lover, feel free to add another clove or two.; Beef Broth (3 cups): This is the primary liquid that will cook everything down and create the savory sauce. Using beef broth instead of water adds a significant layer of richness that complements the ground beef.; Diced Tomatoes (1 can, 15 oz, undrained): Do not drain the can! The juices are packed with flavor. For an extra smoky dimension, look for fire-roasted diced tomatoes.; Tomato Sauce (1 can, 15 oz): This provides a smooth, rich tomato backbone for the chili, giving it that classic consistency and color.; Kidney Beans (1 can, 15 oz, rinsed and drained): A classic chili staple, dark red kidney beans add a wonderful texture and earthy flavor. Rinsing them removes the excess sodium and starchy liquid from the can.; Pinto Beans (1 can, 15 oz, rinsed and drained): Pinto beans offer a creamier texture that complements the kidney beans perfectly. You can also use black beans if you prefer.; Green Chiles (1 can, 4 oz, diced): These add a mild, tangy heat and a classic Southwestern flavor without being overwhelmingly spicy.; Chili Powder (3 tablespoons): This is the star of the show. A good quality chili powder blend is key.; Cumin (1 tablespoon): Cumin brings a warm, earthy, and slightly smoky flavor that is essential for any good chili.; Smoked Paprika (2 teaspoons): This is my secret weapon. Smoked paprika adds a deep, smoky flavor that makes the chili taste like it’s been simmering over a campfire.; Dried Oregano (1 teaspoon): Adds a touch of earthy, peppery brightness.; Brown Sugar (1 tablespoon, packed): A little bit of sweetness perfectly balances the acidity of the tomatoes and the heat of the spices.; Salt (1 ½ teaspoons, or to taste): Enhances all the other flavors.; Black Pepper (1 teaspoon, freshly ground): Adds a mild, pungent kick.; Elbow Macaroni (1 lb or 16 oz, uncooked): The classic shape for a reason. Its hollow, curved shape is perfect for catching all the delicious chili sauce and melted cheese.; Sharp Cheddar Cheese (3 cups, freshly shredded): Please, shred your own cheese! Pre-shredded cheeses are coated in anti-caking agents like potato starch, which prevents them from melting as smoothly. A block of sharp or extra-sharp cheddar will give you the best flavor and the gooiest, most satisfying cheese pull.; Monterey Jack Cheese (1 cup, freshly shredded): This cheese is known for its incredible melting properties. Blending it with the sharp cheddar gives you both amazing flavor and a perfectly creamy, smooth texture.

Ingredients

For the Chili Base:

Ground Beef (2 lbs): I highly recommend using 85/15 lean ground beef. The 15% fat content provides incredible flavor and moisture, which is essential for a rich chili. After browning, you’ll drain the excess grease, leaving you with pure, beefy goodness. You can substitute with ground turkey or even ground chicken for a leaner option.

Yellow Onion (1 large, diced): A yellow onion provides a sweet, aromatic foundation that mellows beautifully during the long cooking time. White onion works as a great substitute.

Garlic (4 cloves, minced): Freshly minced garlic is non-negotiable for the best flavor. It adds a pungent, savory depth that you just can’t get from powder. If you’re a garlic lover, feel free to add another clove or two.

Beef Broth (3 cups): This is the primary liquid that will cook everything down and create the savory sauce. Using beef broth instead of water adds a significant layer of richness that complements the ground beef.

Diced Tomatoes (1 can, 15 oz, undrained): Do not drain the can! The juices are packed with flavor. For an extra smoky dimension, look for fire-roasted diced tomatoes.

Tomato Sauce (1 can, 15 oz): This provides a smooth, rich tomato backbone for the chili, giving it that classic consistency and color.

Kidney Beans (1 can, 15 oz, rinsed and drained): A classic chili staple, dark red kidney beans add a wonderful texture and earthy flavor. Rinsing them removes the excess sodium and starchy liquid from the can.

Pinto Beans (1 can, 15 oz, rinsed and drained): Pinto beans offer a creamier texture that complements the kidney beans perfectly. You can also use black beans if you prefer.

Green Chiles (1 can, 4 oz, diced): These add a mild, tangy heat and a classic Southwestern flavor without being overwhelmingly spicy.

For the Spice Blend:

Chili Powder (3 tablespoons): This is the star of the show. A good quality chili powder blend is key.

Cumin (1 tablespoon): Cumin brings a warm, earthy, and slightly smoky flavor that is essential for any good chili.

Smoked Paprika (2 teaspoons): This is my secret weapon. Smoked paprika adds a deep, smoky flavor that makes the chili taste like it’s been simmering over a campfire.

Dried Oregano (1 teaspoon): Adds a touch of earthy, peppery brightness.

Brown Sugar (1 tablespoon, packed): A little bit of sweetness perfectly balances the acidity of the tomatoes and the heat of the spices.

Salt (1 ½ teaspoons, or to taste): Enhances all the other flavors.

Black Pepper (1 teaspoon, freshly ground): Adds a mild, pungent kick.

For the “Mac” and Cheese Finish:

Elbow Macaroni (1 lb or 16 oz, uncooked): The classic shape for a reason. Its hollow, curved shape is perfect for catching all the delicious chili sauce and melted cheese.

Sharp Cheddar Cheese (3 cups, freshly shredded): Please, shred your own cheese! Pre-shredded cheeses are coated in anti-caking agents like potato starch, which prevents them from melting as smoothly. A block of sharp or extra-sharp cheddar will give you the best flavor and the gooiest, most satisfying cheese pull.

Monterey Jack Cheese (1 cup, freshly shredded): This cheese is known for its incredible melting properties. Blending it with the sharp cheddar gives you both amazing flavor and a perfectly creamy, smooth texture.

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Instructions

Phase 1: Building the Flavorful Chili Base

Brown the Beef: In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the diced yellow onion and cook for 3-4 minutes until it begins to soften and become translucent. Add the ground beef to the skillet. Break it up with a spoon and cook until it’s completely browned, about 7-8 minutes.

Add Aromatics: Add the minced garlic to the skillet with the beef and onions. Cook for another minute until fragrant. Be careful not to burn the garlic.

Drain the Grease: Drain off any excess grease from the skillet. This is an important step to ensure your chili isn’t oily.

Combine in the Slow Cooker: Transfer the cooked beef and onion mixture to the basin of a large slow cooker (6-quart or larger is recommended).

Add Liquids and Beans: Pour in the beef broth, undrained diced tomatoes, tomato sauce, rinsed and drained kidney beans, rinsed and drained pinto beans, and the can of diced green chiles.

Stir in the Spices: Add all the spices directly into the slow cooker: chili powder, cumin, smoked paprika, oregano, brown sugar, salt, and black pepper.

Mix and Cook: Stir everything together until well combined. The mixture will look quite liquidy at this point, but don’t worry – this is necessary to cook the pasta later. Secure the lid on the slow cooker.

Slow Cook: Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The low and slow method is highly recommended as it allows the flavors to meld and deepen, resulting in a much more delicious chili.

Phase 2: Adding the Mac and Cheese

Cook the Pasta: About 30-40 minutes before serving, stir the uncooked elbow macaroni directly into the hot chili in the slow cooker. Ensure the pasta is fully submerged in the liquid. If the chili seems too thick, you can add an extra ½ cup of beef broth or hot water.

Finish Cooking: Place the lid back on the slow cooker and turn the heat to HIGH (if it wasn’t already). Cook for another 25-35 minutes, or until the pasta is tender (al dente). The exact time will depend on your specific slow cooker model and the brand of pasta. It’s a good idea to stir it once or twice during this time to prevent sticking.

Melt the Cheese: Once the pasta is cooked, turn off the slow cooker. Add 3 cups of the shredded cheese (reserving 1 cup for topping). Gently stir until the cheese is completely melted and the chili mac is creamy and gooey.

Rest and Serve: Let the chili mac rest for about 5-10 minutes with the lid off. This will allow it to thicken up slightly before serving. Serve hot, garnished with the remaining shredded cheese and your favorite toppings.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650