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Crock Pot Chili Mac Recipe

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3.8 from 12 reviews

This hearty Crock Pot Chili Mac is a comforting and flavorful meal perfect for busy days. Ground beef and onions are browned before being slow-cooked with tomato juice, diced tomatoes, celery, beans, and a blend of spices. Elbow macaroni is added towards the end to create a satisfying, cheesy chili pasta dish that’s easy to prepare and serves a crowd.

Ingredients

Meat and Vegetables

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 3 celery ribs, chopped

Tomatoes and Beans

  • 46 ounces canned tomato juice (about 1 large can)
  • 28 ounces diced tomatoes (1 can)
  • 16 ounces kidney beans, rinsed and drained (1 can)

Seasonings and Others

  • 3 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon prepared mustard
  • 1 cup uncooked elbow macaroni

Instructions

  1. Brown the Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion together until the beef is fully browned and no longer pink. Drain off any excess fat to keep the dish from being greasy.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked beef and onion to the slow cooker. Add the tomato juice, diced tomatoes, chopped celery, brown sugar, chili powder, salt, ground black pepper, prepared mustard, and kidney beans. Stir well to combine all ingredients thoroughly.
  3. Slow Cook the Chili Base: Cover the slow cooker and cook the mixture on low heat for 6 to 8 hours. This allows the flavors to meld beautifully and the vegetables to soften perfectly.
  4. Add Pasta and Finish Cooking: About one hour before serving, stir in the uncooked elbow macaroni. Cover and continue cooking for the last hour until the pasta is tender and fully cooked, absorbing the rich flavors around it.

Notes

  • To save time, you can brown the beef and onion the night before and refrigerate until ready to add to the slow cooker the next day.
  • If you prefer a spicier chili mac, increase the chili powder or add a pinch of cayenne pepper.
  • For a thicker chili mac, drain some of the tomato juice before adding to the slow cooker.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat nicely.
  • For a vegetarian version, substitute the ground beef with plant-based ground meat and use vegetable broth instead of tomato juice for added flavor.

Find it online: https://recipefeastful.com/crock-pot-chili-mac-recipe/