Slow Cooker Chili Mac is such a simple dump-and-start crockpot recipe. Delicious chili with some pasta added at the end makes this a hearty, economic-friendly one-pot slow cooker meal. Enjoy this crockpot chili mac recipe on Game Day or any time you want a bowl of comfort food! Throw some cheddar cheese on top.
Lately, I’ve been doing slow cooker dishes. I’ve been meaning to use my slow cooker and I’m finally getting to using it because I get home so late. I quit my job at Chipotle and I now work somewhere else in retail. Slow cooking definitely helps out for someone that isn’t home all the time like I am now, as well as maybe many of you out there. I always make sure my fiance has food when he comes home. Isn’t he lucky? I think so.
Make it your own way!
There’s so much you can do with chili mac. You can replace the ground beef with ground turkey or even Italian sausage. I personally used ground beef because I feel it’s such a classic. Add some extra veggies such as corn or bell peppers. Make a cheese sauce 30 minutes before the slow cooker is done to make a chili mac and cheese variation. I recommend making a classic cheddar cheese sauce or a queso cheese sauce!
For this recipe, I browned the beef first, then added it into the slow cooker. I also added the noodles an hour before the timer was done. Fewer dishes mean less work, right?
Chili Facts:
- Can I boil the pasta separately? You can if you wish to do so. I added the noodles about an hour before the chili was ready so it would cook in time. Otherwise, you can boil the pasta separately for later, or before the dish is done.
- Do I need to brown the beef separately? I would recommend you do so. I haven’t tried making this dish with raw ground meat, but I’m sure there’s a recipe out there that has you not brown the beef first! Most recipes call for you draining the meat. I, however, disagree. As many of my previous posts reflect this saying, DO NOT THROW OUT THE BITS/JUICES! It’s extra flavor that boosts any dish!
- I want to make Chili Mac and Cheese out of this! Go right ahead! Make the cheese sauce in a separate pot, but be sure to make enough for the chili mac. Measurements are equal parts butter and flour, (ex: 1 cup butter, 1 cup flour. NOT ACTUAL MEASUREMENTS) The milk part varies by how much butter and flour you are adding. If you are doing 1/4 cup butter and 1/4 cup flour, I would recommend doing 2 cups milk.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.
Slow Cooker Chili Mac
Ingredients
- 1 lb ground beef 80/20 lean
- 1 medium onion, diced
- 2 large garlic cloves, smashed
- Salt and ground black pepper, to taste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp oregano
- 28 oz can diced tomatoes
- 14 oz can tomato sauce
- 1/4 cup water
- 14 oz can black beans, rinsed and drained
- 14 oz can red kidney beans, rinsed and drained
- 1 lb cavatappi pasta, or any pasta of choice
Instructions
- In a large skillet, drizzle some olive oil and heat on medium-high heat. Add the ground beef and brown for 8 to 10 minutes. Add the ground beef and juices to the slow cooker.
- Add the remaining ingredients excluding the pasta. Stir to combine.
- Cook on low for 6-7 hours, or on high for 3-4 hours. In the last hour of cooking, add the pasta and stir. Let it cook for the remaining hour, or until the pasta is al dente. (*1)
Notes:
(*1) If you need to, you can add a little bit more water so the pasta cooks, or let it run in 15-minute intervals until the pasta is al dente. OR you can boil the pasta separately. It’s your call!
Cook time reflects the low setting of 7 hours.
Nutrition Facts
Calories
525.87Fat (grams)
15.40Sat. Fat (grams)
5.33Carbs (grams)
62.88Fiber (grams)
15.16Net carbs
47.72Sugar (grams)
7.68Protein (grams)
37.41Sodium (milligrams)
513.54Cholesterol (grams)
67.28I did my best to research! Let me know if these are correct!
Miss Raven's Kitchen 
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