Crock Pot Chili Mac

5 from 3 votes

Crock Pot Chili Mac is a one-pot wonder that my kids and family love. The combo of savory ground beef, beans, zesty spices, and gooey cheese all thrown together with elbow macaroni – it’s just so good. And I really love how there’s not much cleanup to do afterwards. In my house, I’m lucky if there are even any leftovers at the end of the night!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Servings:

Calories: 478kcal

Author: Ryan Allen

Equipment

Ingredients

1 lb ground beef
1 yellow onion (diced)
1 green pepper (diced)
1 oz packet chili seasoning
2 (15 oz) can kidney beans (drained and rinsed)
1 (10 oz) can Rotel tomatoes
1 (29 oz) can tomato sauce
3 tbsp tomato paste
2 cups water
3 cups elbow macaroni (uncooked)
2 cups cheddar cheese (shredded)

Instructions

In a large skillet over medium-high heat. Cook ground beef until completely brown. It takes about 6-7 minutes. Drain and add to a 6-quart crock pot.
Add onion, green pepper, chili seasoning, kidney beans, Rotel tomatoes, tomato sauce, tomato paste, and water to the crock pot. Stir until well combined.
Cover and cook on high for 4 hours or low for 6 hours. Forty-five minutes before the cooking time is up, add in the pasta. Stir and continue to cook.
Stir in 1 cup of cheddar cheese and top with the remaining cheese.
Serve while hot, and enjoy!

Notes

Brown the Meat First: Technically, you could add raw ground beef to the slow cooker, break it up in there, and let it cook slowly. But I think the texture and flavor are so much better if you cook it on the stovetop first!

Drain the Beef: Once it’s fully cooked, drain off the excess oil before putting the meat in the crock pot otherwise the dish can feel too heavy or greasy.

Keep an Eye on the Pasta: Every slow cooker is a little different, so be sure to keep a close eye the first time you make this recipe. Check periodically towards the end of the cook time to make sure the pasta isn’t overcooked.

Nutrition