Slow Cooker Chili Mac

This pantry staple chili mac is pure comfort food that’s easily made in your slow cooker. Browned beef joins with kidney beans, tomato sauce, seasonings, and macaroni to create a family favorite meal that’s perfect for busy days.

Busy schedules need recipes that are easy to assemble and can cook themselves, literally. This slow cooker chili mac is practically a dump-and-go meal, with just a little work on your part. What could be better?

What I love about this recipe is that there are only a few ingredients to actually measure; the rest are either opening cans or tearing open a packet. The most work you need to do is brown the beef before adding it and the rest of the ingredients to the slow cooker, except for the macaroni and shredded cheese. About 45 minutes before you’re ready to serve, add the pasta and let it cook to tenderness before serving.

This recipe is also customizable, so if you want to change up the meat, beans, cheese, or toppings based on what you have on hand, this is a great recipe that will taste amazing every time.

Slow cooker chili mac is the perfect meal for busy days, game days, tailgating, potlucks, and meal planning, so keep these pantry staples on hand and put your crock pot to work!

Ingredients

Ground Beef – You’ll need 1 pound. I like to use lean ground beef. You can sub in ground turkey or sausage or a combo.

Sweet Baby Peppers – 1/ 2 cup, chopped

Tomato Sauce – (1) 29-oz. can. Provides the tomato base to the chili

Rotel Tomatoes – 1 10-oz. can. Provides a seasoned tomato base to the chili

Kidney Beans – (2) 15-oz. cans, drained. Can use dark or light beans or a combo.

Chili Seasoning – 1 envelope

Ranch Seasoning – 1 envelope

Water – to help all the ingredients stay moist over the low and slow cooking process

Elbow Macaroni – added during the last 45 minutes of cooking so it can soften and become tender.

Sharp Cheddar Cheese – shredded

Parsley – fresh and chopped, for garnish. It’s optional, but it adds that little something extra.

How To Make The Chili Mac In A Slow Cooker

1. Brown the ground beef in a skillet along with the chopped peppers. Drain well before adding to your slow cooker.
2. To the slow cooker, add in all the other ingredients except elbow macaroni and shredded cheese.
3. Cook on low for 6 hours or on high for 4 hours.
4. During the last 45 minutes of cooking time, add in the elbow macaroni and stir.
5. Before serving, add half of the shredded cheese and stir to combine.
6. Top the chili mac with the remaining cheese and place the lid on the slow cooker until the cheese is melted.
7. Garnish with the chopped parsley and serve.

Variations

Meat: This recipe calls for beef, but ground turkey or sausage is also amazing. Just brown it beforehand with onions, peppers, and garlic, drain any fat, add it to the slow cooker and continue with the recipe.

Pasta: Elbow macaroni is the classic pasta to use for chili mac, but don’t let that stop you from substituting another shape. I would suggest penne, shells, or farfalle.

Beans: Kidney beans are used in the recipe. Use dark or light red kidney beans or a combo of both. You can sub in pinto beans or black beans for the kidney beans. Or you can use a combo of any of the above for a 3-bean chili.

Cheese: Cheddar is the go-to cheese in my house, but spice it up with Monterey Jack if you prefer.

Toppings

Other than cheese, serve with a range of toppings so everyone can personalize the chili mac to their taste. Here are some ideas:

• Sour Cream
• Tortilla Chips or Corn Chips
• Sliced Green Onions
• Fresh Cilantro
• Hot Sauce
• Sliced Avocado

Can I Make This On The Stovetop?

Absolutely! Start with a deep pot, like a Dutch oven, and brown the ground beef. Drain off the fat and continue with the recipe.

Bring everything to a slow boil and turn the heat down to a simmer, stirring occasionally. The longer it simmers, the deeper the flavor. You can simmer it for up to 2 hours or for as little as 30 minutes on the stovetop before serving.

NOTE: While it’s simmering, cook the elbow macaroni separately, drain and stir it into the mixture right before serving.

General Storage

Leftovers can be cooled and stored in the fridge in an air-tight container for up to 3 days. Reheat on the stovetop.

Storage Tips For Meal Planning

If you’re specifically making this slow cooker chili mac to store in the freezer for future meals, make it but don’t add in the cheese or macaroni in the final recipe steps. Save those to add in after you’ve thawed and reheated the chili on the stovetop. You’ll need to pre-cook the macaroni and stir it in along with the shredded cheese to the reheated chili.

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