Description
Crock Pot Chili Mac is a one-pot wonder that my kids and family love. The combo of savory ground beef, beans, zesty spices, and gooey cheese all thrown together with elbow macaroni – it’s just so good.
Ingredients
- 1 lb ground beef
- 1 yellow onion (diced)
- 1 green pepper (diced)
- 1 oz packet chili seasoning
- 2 (15 oz) cans kidney beans (drained and rinsed)
- 1 (10 oz) can Rotel tomatoes
- 1 (29 oz) can tomato sauce
- 3 tbsp tomato paste
- 2 cups water
- 3 cups elbow macaroni (uncooked)
- 2 cups cheddar cheese (shredded)
Instructions
- Step: In a large skillet over medium-high heat. Cook ground beef until completely brown. It takes about 6-7 minutes. Drain and add to a 6-quart crock pot.
- Step: Add onion, green pepper, chili seasoning, kidney beans, Rotel tomatoes, tomato sauce, tomato paste, and water to the crock pot. Stir until well combined.
- Step: Cover and cook on high for 4 hours or low for 6 hours. Forty-five minutes before the cooking time is up, add in the pasta. Stir and continue to cook.
- Step: Stir in 1 cup of cheddar cheese and top with the remaining cheese.
- Step: Serve while hot, and enjoy!
Notes
Brown the Meat First: For better texture and flavor, cook the meat on the stovetop first. Drain the Beef: Once cooked, drain off the excess oil before adding to the crock pot. Keep an Eye on the Pasta: Check periodically towards the end of the cook time to ensure the pasta isn’t overcooked.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 478 kcal
- Sugar: 4 g
- Sodium: 281 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 69 mg