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.
Servings: 6 - 8
Equipment
- 6 quart Slow Cooker
Ingredients
- 1 lb Extra Lean Ground Beef or Lean Ground Turkey (93%-97% lean)
- 1 Yellow Onion, diced
- 4 lg Garlic Cloves, pressed or finely minced
- 1 Bay Leaf
- 2 Tablespoons Chili Powder (mild)
- 1 Tablespoon Cumin
- 2 teaspoons Smoked Paprika
- 1 teaspoon Oregano
- ½ teaspoon Kosher Salt (or ¼ tsp table salt)
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne Pepper (optional)
- 1 can Diced Green Chiles, mild
- 1 (14 oz) can Diced Tomatoes (with juice)
- 3 cups Beef Broth** (low sodium)
- 2 teaspoons Beef Bouillon (such as Better Than 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
Garnish
- Shredded Cheddar Cheese
- Sour Cream
Instructions
- Add the meat, onion, garlic, bay leaf, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Stir. If your ground beef isn't lean, just brown it and drain fat before adding.
- Add the diced green chiles, diced tomatoes, beef broth, bouillon, beans, and tomato paste. Stir well.
- Cook on Low for 6-8 hours, or High for 3-4 hours.
- If you add the pasta dry, add it 20 minutes before serving and cook on Low. If adding cooked pasta, add just before serving.
- Taste and adjust salt, if needed. Garnish with your choice of sour cream, cheese, avocado, diced onion, corn chips, cilantro, etc.
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.
Nutrition
Calories: 499kcal
