Slow Cooker Chili Mac Recipe
User Reviews
4.3
33 reviews
Good
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
8
-
Calories
454 kcal
-
Course
Main Course
-
Cuisine
American
Slow Cooker Chili Mac Recipe
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Slow Cooker Chili Mac is an effortless one-pot wonder that combines the heartiness of chili with the cheesy goodness of mac & cheese, creating a mouthwatering fusion of flavors.
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Ingredients
- 1 pound lean ground beef
- 2 cups frozen peppers and onions
- 1 envelope chili seasoning 1 ounce
- 3 cloves garlic minced
- 1 can diced green chiles 4-ounce can
- 1 can tomatoes with green chiles 10-ounce can
- 1 can red kidney beans, drained 15-ounce can
- 1 can black beans, drained 15-ounce can
- 1 can tomato paste 6-ounce can
- 1 tablespoon sugar
- 2 cups water Or beef broth or chicken broth
- 8 ounces macaroni noodles
- 2 cups cheddar cheese shredded, divided
- Scallions for topping
Instructions
- Heat a medium skillet over medium-high heat. Brown and drain your ground beef.
- Add the ground beef, chili seasoning, onion and bell peppers, garlic, green chilies, tomatoes, tomato paste, red kidney beans, black beans, sugar, and beef broth to the slow cooker. This is all the ingredients except for the macaroni and shredded cheese. Stir to combine.
- Cover and cook on low for 4-6 hours.
- 20-30 minutes before serving, add the elbow macaroni, stir to mix, and turn the heat high.
- 5 minutes before serving, stir in half of the shredded cheese. Top the chili with the remaining cheese and put the lid back on the slow cooker.
- The cheese should melt into a gooey layer on top.
- Add green onions and your favorite toppings, and serve.
Notes
- You can make this spicier by adding diced jalapenos to the slow cooker.
- You can make this spicier by adding diced jalapenos to the slow cooker.
- Substitute your favorite beans in this recipe, like pinto beans or chili beans.
- Substitute your favorite beans in this recipe, like pinto beans or chili beans.
- This recipe is sized for a 6-quart slow cooker.
- This recipe is sized for a 6-quart slow cooker.
- I love time-saving shortcuts in the kitchen, but for this recipe, browning the ground beef before adding it to the slow cooker is a must.
- I love time-saving shortcuts in the kitchen, but for this recipe, browning the ground beef before adding it to the slow cooker is a must.
- Drain and rinse the beans to reduce the amount of sodium in the recipe.
- Drain and rinse the beans to reduce the amount of sodium in the recipe.
- If you are making a big batch that you plan to freeze, I recommend cooking the macaroni separately and freezing the chili mac without the pasta. The texture of the macaroni will be better if you don't freeze it.
- If you are making a big batch that you plan to freeze, I recommend cooking the macaroni separately and freezing the chili mac without the pasta. The texture of the macaroni will be better if you don't freeze it.
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
53g
(18%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
485mg
(20%)
Potassium
979mg
(28%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
3752IU
(75%)
Vitamin C
21mg
(23%)
Calcium
276mg
(28%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 485mg | 20% |
| Potassium | 979mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 3752IU | 75% |
| Vitamin C | 21mg | 23% |
| Calcium | 276mg | 28% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
33 reviews
Good
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