Crockpot Chilli Mac Recipe
This easy, slow-cooked Crockpot Chilli Mac Recipe is packed with seasoned ground beef, tender beans, tangy tomatoes, and creamy cheddar cheese, all mixed with perfectly cooked elbow macaroni.
Ingredients
- 1 pound Ground beef
- 1 Diced yellow onion
- 1 Diced green pepper
- 1 ounce Packet chili seasoning
- 2 (15 ounce) can kidney beans (drained and rinsed)
- 1 (10 ounce) can Rotel tomatoes
- 1 (29 ounce) can Tomato sauce
- 3 tablespoons 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 the ground beef until fully browned, about 6–7 minutes. Drain any excess fat and transfer the beef to a 6-quart slow cooker.
- To the slow cooker, add the onion, green pepper, chili seasoning, kidney beans, Rotel tomatoes, tomato sauce, tomato paste, and water. Stir everything together until well combined.
- Cover and cook on high for 4 hours or on low for 6 hours.
- About 45 minutes before the cooking time is up, stir in the pasta and continue cooking.
- Once the pasta is tender, stir in 1 cup of cheddar cheese. Sprinkle the remaining cheese on top.
- Serve the chili hot, garnished with extra cheese or your favorite toppings.