Slow Cooker Chili Macaroni
A hearty and comforting slow cooker chili macaroni combining tender macaroni pasta with flavorful chili made from ground beef, beans, tomatoes, and spices. Perfect for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded sharp cheddar cheese
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3 minutes. Drain any excess fat.
Transfer the cooked beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, stir in the uncooked elbow macaroni. Cover and cook on high for an additional 30 minutes, or until the macaroni is tender.
Stir the chili macaroni well, then sprinkle the shredded cheddar cheese over the top. Cover and let sit for 5 minutes until the cheese melts.
Serve hot and enjoy.