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Chili Mac in a slow cooker

Slow Cooker Chili Mac

Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.

Course Dinner
Cuisine Tex Mex
Keyword crock pot chili mac recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 - 8
Calories 499 kcal
Author Sandy Clifton


  • 1 lb Extra Lean Ground Beef or Ground Turkey (93%-97% lean)
  • 1 Yellow Onion, chopped
  • 4 lg Garlic Cloves, pressed or finely minced
  • 1 Bay Leaf
  • 2 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1/2 tsp Kosher Salt (or 1/4 tsp table salt)
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 can Diced Green Chiles, mild
  • 1 (14 oz) can Diced Tomatoes (with juice)
  • 3 cups Beef Broth* (low sodium)
  • 2 tsp Beef Bouillon
  • 2 (14 oz) cans Beans (red kidney, black, or pinto) drained & rinsed
  • 1 (6 oz) can Tomato Paste
  • 2 cups Small Elbow Macaroni (or 8 oz other pasta) dry


  1. Add the meat, onion, garlic, bay leaf, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Stir.

  2. Add the diced green chiles, diced tomatoes, beef broth, bouillon, beans, and tomato paste. Stir well.

  3. Cook on Low for 6-8 hours, or High for 3-4 hours.

  4. If you add the pasta dry, add it 20 minutes before serving and cook on Low. If adding cooked pasta, add just before serving.

  5. Taste and adjust salt, if needed. Garnish with your choice of sour cream, cheese, avocado, diced onion, corn chips, cilantro, etc.

Recipe Notes

*If adding cooked pasta at the end, only add 2 cups of beef broth and add the third cup before serving, only if chili is too thick.