Crock Pot Chili Mac
User Reviews
4.2
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
8 servings
-
Calories
391 kcal
-
Course
Main Course
-
Cuisine
American
Crock Pot Chili Mac
Description
This Crock Pot Chili Mac recipe starts with ground beef and chopped onions cooked until browned, then combined in a slow cooker with tomato juice, diced tomatoes, celery, brown sugar, chili powder, mustard, pepper, salt, and kidney beans. The dish simmers on low heat, allowing flavors to develop and merge over 6 to 8 hours. The elbow macaroni is added during the final hour, cooking fully in the tomatoey sauce.
The resulting dish is rich and filling, balancing savory meat with a slightly sweet and mildly spicy tomato base. The beans add texture and depth, while the pasta provides a soft and satisfying carbohydrate component. The slow cooker method makes it an easy and hands-off meal.
Serve this chili mac hot, as a standalone dinner or with simple sides like cornbread or a green salad. It works well for feeding a family or for leftovers.
Leftovers should cool completely before refrigeration. They will keep in the fridge for 3 to 4 days and can be frozen for up to 3 months. Reheat on the stove top with a bit of extra liquid to loosen the pasta and sauce.
Ingredients
- 2 pounds ground beef
- 1 onion chopped, medium
- 46 ounces tomato juice 1 can, canned
- 28 ounces diced tomatoes (1 can)
- 3 celery chopped, ribs
- 3 Tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- ¼ teaspoon black pepper
- 16 ounces Kidney Beans rinsed and drained (1 can)
- 1 cup elbow macaroni uncooked
Instructions
- Cook beef and onion over medium heat until meat is no longer pink; drain.
- Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans.
- Cover and cook on low 6-8 hours.
- One hour before the dish is done add pasta and let cook for the last hour.
Notes
- Cool leftovers completely before storing in an airtight container.
- Refrigerate leftovers for 3-4 days or freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat on the stovetop rather than in the microwave, adding some broth or tomato juice to loosen the sauce if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 77mg | 26% |
| Sodium | 578mg | 24% |
| Potassium | 1226mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1510IU | 30% |
| Vitamin C | 41.3mg | 46% |
| Calcium | 99mg | 10% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
