Ingredients
- Ground Beef: 1.5 lbs (lean ground beef, 85/15 or 90/10 recommended to minimize grease)
- Onion: 1 large yellow onion, finely chopped (about 1.5 cups)
- Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
- Beef Broth: 3 cups (low-sodium preferred, allows better control over saltiness)
- Diced Tomatoes: 1 can (28 ounces), undrained (petite diced work well for better distribution)
- Tomato Sauce: 1 can (15 ounces)
- Kidney Beans: 1 can (15-16 ounces), rinsed and drained (dark or light red)
- Black Beans: 1 can (15-16 ounces), rinsed and drained (optional, or substitute with another can of kidney or pinto beans)
- Chili Powder: 3 tablespoons (adjust to your spice preference)
- Cumin: 1 tablespoon
- Smoked Paprika: 1 teaspoon (adds a lovely smoky depth)
- Dried Oregano: 1 teaspoon
- Salt: 1.5 teaspoons (adjust to taste, especially considering broth sodium)
- Black Pepper: 1 teaspoon, freshly ground
- Cayenne Pepper: 1/4 – 1/2 teaspoon (optional, for heat)
- Elbow Macaroni: 1 lb (16 ounces), uncooked
- Sharp Cheddar Cheese: 4 cups (16 ounces), freshly shredded (block cheese melts best)
- Monterey Jack Cheese: 2 cups (8 ounces), freshly shredded (adds creaminess)
- Olive Oil or Vegetable Oil: 1 tablespoon (for browning the beef)
Instructions
- Brown the Aromatics and Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant – be careful not to burn it.
- Why brown the onions first? This builds a fundamental layer of sweet, savory flavor that permeates the entire dish. Cooking the garlic briefly releases its aroma without becoming bitter.
- Cook the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Break it up with a spoon and cook, stirring occasionally, until it’s completely browned and no pink remains.
- Why brown the beef separately? Browning creates Maillard reactions, developing deep, savory, meaty flavors that you simply don’t get by putting raw meat directly into the slow cooker. It also allows you to render and drain off excess fat.
- Drain the Fat: Once the beef is browned, carefully tilt the skillet and spoon out any excess grease. This prevents the final dish from being overly greasy.
- Bloom the Spices: Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) directly over the cooked beef and onions in the skillet. Stir well and cook for 1-2 minutes over medium heat.
- Why bloom the spices? Toasting the spices briefly in the residual heat and fat awakens their essential oils, making their flavors more potent and complex compared to just adding them to the liquid.
- Transfer to Slow Cooker: Scrape the beef and spice mixture from the skillet into the basin of your slow cooker (a 6-quart or larger Crockpot is recommended).
- Add Chili Ingredients: To the slow cooker, add the beef broth, undrained diced tomatoes, tomato sauce, rinsed and drained kidney beans, and rinsed and drained black beans (if using). Stir everything together thoroughly, ensuring the ingredients are well combined.
- Slow Cook the Chili Base: Secure the lid on the slow cooker. Cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours.
- Low vs. High? Cooking on LOW generally yields more tender meat and allows for deeper flavor melding. However, HIGH heat works perfectly fine if you’re shorter on time. Choose the setting that best fits your schedule. The chili base should be bubbling gently and the flavors well combined.
- Cook the Pasta: About 20-30 minutes before the total cooking time is up (or when the chili base is hot and flavorful), stir in the uncooked elbow macaroni directly into the slow cooker. Ensure the pasta is submerged in the liquid as much as possible. If it seems too thick for the pasta to cook, you can add an extra splash (1/4 to 1/2 cup) of beef broth or hot water. Secure the lid again and continue cooking on HIGH for another 20-40 minutes, or until the pasta is tender (al dente).
- Why add pasta later? Adding pasta at the beginning would result in mushy, overcooked pasta that disintegrates into the chili. Cooking it directly in the chili liquid allows it to absorb all those delicious flavors. Cooking time will vary depending on your specific slow cooker and the pasta shape. Start checking for tenderness around the 20-minute mark.
- Stir in the Cheese: Once the pasta is cooked to your liking, turn off the slow cooker (or switch it to the “Keep Warm” setting). Add the freshly shredded sharp cheddar and Monterey Jack cheese to the pot. Stir gently but thoroughly until the cheese is completely melted and the chili mac is creamy and gooey. Avoid over-stirring, which can break down the pasta.
- Why turn off the heat? Adding cheese over direct high heat can sometimes cause it to separate or become oily. Melting it gently with the residual heat ensures maximum creaminess.
- Rest and Serve: Let the chili mac rest for 5-10 minutes with the lid off before serving. This allows the sauce to thicken slightly. Taste and adjust seasoning if necessary (more salt, pepper, or chili powder). Serve hot, garnished with your favorite toppings!
Nutrition
- Serving Size: one normal portion
- Calories: 650-750