Crockpot Chili Mac with Beef, Beans, and Cheddar Cheese (Print version)

A hearty slow cooker chili mac with browned beef, beans, elbow macaroni, and melted cheddar cheese.

# Ingredients:

For the chili base

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1 medium yellow onion, diced
04 - 1 red or green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 tablespoons tomato paste
07 - 1 can (15 oz/425 g) kidney beans, drained and rinsed
08 - 1 can (15 oz/425 g) black beans, drained and rinsed
09 - 1 can (14.5 oz/410 g) fire-roasted diced tomatoes with juices
10 - 1 can (15 oz/425 g) tomato sauce
11 - 1 cup (240 ml) beef broth, plus more if needed
12 - 1 cup (140 g) frozen corn

For the seasoning

13 - 2 tablespoons chili powder
14 - 1 teaspoon ground cumin
15 - 1 teaspoon smoked paprika
16 - 1/2 teaspoon dried oregano
17 - 1 teaspoon kosher salt, plus more to taste
18 - 1/4 teaspoon black pepper
19 - 1/8 teaspoon cayenne pepper, optional

For the pasta and finish

20 - 2 cups (8 oz/225 g) dry elbow macaroni
21 - 2 cups (225 g) shredded sharp cheddar cheese
22 - 2 green onions, thinly sliced, for serving
23 - Sour cream or jalapenos, optional for serving

# Instructions:

01 - Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned with no pink remaining. Drain excess fat.
02 - Add the onion and bell pepper to the skillet and cook for 3-4 minutes until slightly softened. Stir in the garlic and tomato paste and cook for 1 minute.
03 - Transfer the beef mixture to a 6-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, beef broth, corn, chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using. Stir well.
04 - Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the vegetables are tender and the chili base tastes blended.
05 - Stir in the dry elbow macaroni. Cover and cook on HIGH for 25-35 minutes, stirring once or twice, until the pasta is just tender. Add a splash of broth if the mixture gets too thick.
06 - Turn the slow cooker to warm or off. Stir in the shredded cheddar until melted and creamy. Let the chili mac rest for 5 minutes, then serve with green onions and any extra toppings.

# Good to know:

01 - Use a 6-quart slow cooker so the pasta has room to cook evenly.
02 - Add macaroni near the end to keep it from turning mushy.
03 - Leftovers thicken in the fridge. Reheat with a splash of broth or water.

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