Chili Mac in the Slow Cooker Recipe

If you think comfort food doesn’t get any cozier than a big, hearty bowl of Chili Mac in the Slow Cooker, you’re in for a real treat. Imagine the rich, smoky flavors of classic chili mingled with tender macaroni and gooey cheese—all bubbling away with barely any effort while you get on with your day. This recipe is pure nostalgia, simple enough for weeknights but so delicious you’ll want to serve it to friends piling into your kitchen.

Ingredients You’ll Need

The beauty of Chili Mac in the Slow Cooker is that it takes pantry staples and turns them into something spectacular. Each ingredient brings its own role to the party—tender beef for heartiness, beans for warmth, a medley of tomatoes for saucy comfort, and macaroni to soak it all up.

• Very lean ground beef (1 pound): Lean meat keeps this chili rich and filling without making it greasy.
• Small onion, chopped: Aromatic onion lays the savory flavor foundation for the whole dish.
• Garlic, minced (4 cloves): Garlic gives that robust, mouthwatering depth only slow-cooking can coax out.
• Canned chili beans in chili sauce (30 oz or two 15-16 oz cans): These add protein and a saucy, spiced boost in every bite.
• Crushed tomatoes (28 oz can): They create the thick, classic chili base that hugs the pasta lovingly.
• Diced tomatoes (15 oz can): For juicy pops of tomato plus color and texture.
• Beef broth (2 cups): This brings the flavors together and gives the mac its irresistible sauciness.
• Chili powder (1 tablespoon) & cumin (½ teaspoon): The soul of your chili—spicy, smoky, and aromatic.
• Salt & pepper to taste: Don’t skip seasoning! Taste and adjust as you go.
• Elbow macaroni (8 ounces, uncooked): Classic shape for catching every bit of flavor; don’t add it too early!
• Optional toppings: Cheddar, sour cream, green onions, corn chips: For extra flair, creaminess, and crunch.

Variations

The best part about making Chili Mac in the Slow Cooker? It’s endlessly customizable! You can adjust the spice, swap the protein, or tuck in veggies and make it your own—no matter your cravings or what’s hanging out in your fridge.

• Turkey or Vegetarian Swap: Try ground turkey or a plant-based crumble instead of beef for a lighter twist—or go all bean, no meat!
• Add Veggies: Stir in chopped bell peppers, zucchini, or corn for pops of color and extra nutrition.
• Make it Spicier: Add a diced jalapeño, extra chili powder, or your favorite hot sauce for some real heat!
• Cheese-Lovers’ Dream: Stir in shredded cheddar or pepper jack during the last 10 minutes for a super-creamy finish.

How to Make Chili Mac in the Slow Cooker

Step 1: Brown the Ground Beef

Start by browning your very lean ground beef in a skillet over medium heat. This quick step unlocks all those delicious meaty flavors and ensures your Chili Mac in the Slow Cooker won’t be oily. Once browned, drain any excess grease—then you’re ready to build your masterpiece.

Step 2: Add Everything but the Pasta

Transfer the beef to your trusty slow cooker. Toss in the chopped onion, minced garlic, canned chili beans (juice and all!), crushed tomatoes, diced tomatoes, beef broth, chili powder, cumin, and a good pinch of salt and pepper. Give it all a good stir—you want those flavors to mingle from the get-go.

Step 3: Slow Cook to Perfection

Put the lid on, set your cooker to HIGH for 4 hours or LOW for 8 hours, and step away. Grab a book, hang out with the family, or just enjoy knowing something scrumptious is bubbling away all on its own—this is the hands-off magic of Chili Mac in the Slow Cooker.

Step 4: Add the Macaroni

Fifteen minutes before everyone’s too hungry to wait, stir in the uncooked elbow macaroni. Cover and let it cook—just until al dente. Trust me, the residual heat will keep things moving, so don’t overdo it; you want those noodles to have a little bite!

Step 5: Serve with Toppings

As soon as the pasta is perfect, ladle your Chili Mac into bowls and crown it with whatever toppings your heart desires—shredded cheddar, sliced green onions, sour cream, or an avalanche of crunchy corn chips.

How to Serve Chili Mac in the Slow Cooker

Garnishes

Your bowl of Chili Mac in the Slow Cooker is ready for a little razzle-dazzle! Grated sharp cheddar, a dollop of cool sour cream, bright green onions, or crunchy corn chips all add flavor and texture—let everyone in the family get creative with their own finishing touches.

Side Dishes

This recipe is so hearty it almost stands alone, but a crisp green salad or simple skillet cornbread makes for a classic pairing. Need a little something extra? Steamed broccoli or buttered green beans are great to round out the meal without overpowering the chili goodness.

Creative Ways to Present

Hosting game night? Serve your Chili Mac in the Slow Cooker straight from the pot, or try spooning it into individual ramekins and baking with a cheese topping for a bubbly finish. It’s also fun served over roasted potatoes or even stuffed into bell pepper halves for a playful (and colorful!) twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), scoop the cooled Chili Mac in the Slow Cooker into airtight containers and refrigerate for up to 4 days. The flavors will deepen—making lunch the next day even more irresistible!

Freezing

You can absolutely freeze Chili Mac in the Slow Cooker! Portion into freezer-safe bags or containers and freeze up to 3 months. For best results, slightly undercook the pasta if you know you’re planning to freeze some; it’ll hold up better once reheated.

Reheating

Reheat gently on the stove or microwave, adding a splash of beef broth or water to keep things nice and saucy. Stir occasionally and heat just until warmed through—nobody wants dry Chili Mac!

FAQs

Final Thoughts

There’s something wonderfully nostalgic and satisfying about making and sharing a big batch of Chili Mac in the Slow Cooker. I hope you’ll give it a try—it’s the kind of recipe that brings people together and makes any dinner feel special, no matter how ordinary the day. Happy slow cooking, friend!

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