Crockpot Chili Mac (Print Version)
Hearty ground beef, beans, macaroni, melty cheese and spices cooked together for a comforting family meal.
# Ingredients:
→ Base Components
01 -
900 grams ground beef
02 -
1 medium onion, diced
03 -
425 grams kidney beans, drained and rinsed
04 -
425 grams black beans, drained and rinsed
05 -
425 grams corn kernels, drained
06 -
850 grams diced tomatoes, canned
07 -
1 packet chili seasoning mix
08 -
950 millilitres beef broth
09 -
450 grams elbow macaroni, uncooked
10 -
200 grams shredded cheddar cheese
→ Seasonings
11 -
5 millilitres garlic powder
12 -
5 millilitres paprika
13 -
2.5 millilitres ground black pepper
→ Garnish
14 -
Fresh cilantro, chopped (optional)
# Instructions:
01 -
Cook ground beef with diced onion over medium heat until meat is browned throughout. Drain excess fat before transferring to slow cooker.
02 -
Add kidney beans, black beans, corn, diced tomatoes, chili seasoning, garlic powder, paprika, black pepper, and beef broth to the slow cooker with the beef and onion mixture. Stir until fully blended.
03 -
Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours, allowing flavours to meld.
04 -
Add uncooked elbow macaroni and mix well. Cook on HIGH for 25 to 30 minutes or until pasta becomes tender.
05 -
Stir in shredded cheddar cheese until melted and fully incorporated. Garnish with fresh cilantro before serving, if desired.
# Notes:
01 -
For enhanced depth, use freshly grated cheddar instead of pre-shredded cheese to achieve superior melting.