Slow Cooker Chili Mac with Beef, Beans and Cheddar

Slow Cooker Chili Mac

The beef-and-bean chili cooks on LOW for hours, but the elbow macaroni goes in only after the base is ready. A short finish on HIGH lets the pasta absorb the tomato-rich sauce while keeping its shape. The result is thick and scoopable, with distinct kidney beans and beef crumbles, patches of melted cheddar, and chopped cilantro on each bowl. Start checking the pasta early: slow cookers heat differently, and tender noodles will keep softening if left on WARM.

Servings: 6. Prep: 15 to 20 minutes. Cook: 4 to 6 hours on LOW, then about 20 to 30 minutes on HIGH for the pasta, plus 5 minutes to melt the cheese.

Ingredients for Slow Cooker Chili Mac

• 1 lb ground beef (450g)
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup beef broth, plus more only if needed
• 8 oz dry elbow macaroni (225g)
• 1 1/2 cups shredded cheddar cheese (170g)
• 2 tablespoons chopped fresh cilantro

How to Make Slow Cooker Chili Mac

1. Brown the beef and vegetables: Cook the beef, onion, and bell pepper in a large skillet over medium heat for 8 to 10 minutes, breaking up the beef, until no pink remains and the vegetables have softened. Drain excess grease. Stir in the garlic, chili powder, and cumin; cook for about 30 seconds, until fragrant.
2. Slow-cook the chili: Transfer the skillet mixture to a 5- to 6-quart slow cooker. Stir in the diced tomatoes and their juices, tomato sauce, drained beans, 1 cup beef broth, and salt. Cover and cook on LOW for 4 to 6 hours, until the chili is hot and cohesive.
3. Cook the macaroni: Switch to HIGH and stir the dry macaroni into the hot chili. The sauce should surround the noodles without looking soupy. Cover and check after 15 minutes, then about every 5 minutes until the pasta is tender but still holds its hollow shape, usually 20 to 30 minutes total. Stir during a check if needed, replacing the lid promptly. If the sauce thickens before the pasta softens, add hot broth or water 1/4 cup at a time.
4. Add the cheese: Once the macaroni is tender, stir in about two-thirds of the cheddar. Scatter the rest over the top, cover, and let it melt for about 5 minutes. Turn off the slow cooker.
5. Serve: Spoon into bowls and scatter the cilantro over each serving. Serve promptly rather than holding the finished macaroni on WARM for hours.

Getting the Right Chili Mac Consistency

Drain and rinse the beans, but keep the diced-tomato juices. Together with the measured broth, the tomato juices give the dry macaroni moisture to cook without making the chili mac brothy. Add extra hot liquid only if the pasta needs it, and wait until the noodles are tender before judging the final thickness; they absorb sauce as they cook.

If You Need to Serve It Later

For more predictable pasta texture, cook the macaroni separately on the stovetop until al dente and combine it with the finished chili at serving time. Start the chili base with less than 1 cup broth, since the pasta will not absorb liquid in the slow cooker, then adjust the consistency as needed. For a version made entirely on the stovetop, try one-pot chili mac with ground beef and cheddar.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The macaroni will soften as it sits. Reheat gently in a saucepan over medium-low heat just until heated through, adding a small splash of water if the sauce is too thick.

Finished chili mac can be frozen airtight for up to 3 months, though the pasta may be softer after thawing. For better noodle texture, freeze the chili base before adding macaroni and cook the pasta closer to serving.

Nutrition

Approximate nutrition per serving (1/6 of the recipe): 530 calories, 30g protein, 24g fat, and 49g carbohydrates. Per 100g: approximately 135 calories, 7g protein, 6g fat, and 12g carbohydrates. Values vary with the beef, cheese, broth, and amount of fat drained after browning.