This Beef Chili Mac recipe is so easy made in the slow cooker. It’s an easy dinner to make, and it’s great, family friendly comfort food.
Slow Cooker Beef Chili Mac
Here’s a meal that can do the work for you in making dinner while you’re out and about at work or doing errands! I love coming home to a meal that’s ready to go. This is one that the whole family will love. I don’t even serve it with anything else. It’s a complete meal in itself!
🛒 Ingredients Needed:
- ground beef
- onion
- garlic
- canned chili beans
- canned Rotel tomatoes
- beef broth
- green bell pepper
- chili powder
- ground cumin
- oregano
- salt
- dried macaroni elbows
- shredded cheddar cheese
- tortilla chips, for serving (optional)
- sour cream, for serving (optional)
✏️ How to make Beef Chili Mac:
The complete, printable recipe is at the end of this post.
- In a large skillet, cook the ground beef, onion and garlic over medium-heat until the meat is browned and the onion is tender. Spoon out the fat, and discard.
- In a slow cooker, combine the meat mixture, chili beans, Ro-tel, broth, bell pepper, chili powder, cumin, oregano and salt.
- Cover, and cook on LOW for 4 to 6 hours. To serve, stir in the cooked pasta. Top with a good handful or two of cheese, and then cover and let sit until melted.
The result is a great comfort food meal that is hearty and filling! It’s like a savory beef chili that is combined with pasta and cheese.
➡️ Tips and Substitutions:
- Want it spicier? Add more chili powder or hot sauce. Prefer a milder version? Adjust the seasoning accordingly.
- Add corn!
- Top it with tortilla chips, sour cream, or sliced jalapeños.
❤️ What I Love About This Recipe:
- It’s an easy recipe to make since it’s in the slow cooker.
- I love that it’s a combination of chili and pasta!
- This is a great comfort food dish for chilly weather.
Slow Cooker Beef Chili Mac
A much-loved, easy family-friendly dinner!
Ingredients
- 1½ pounds ground beef
- 1 cup finely chopped onion
- 3 medium garlic cloves, minced
- One 15-ounce can chili beans in chili gravy, undrained
- One 14.5-ounce can mild Rotel tomatoes, undrained
- 1 cup beef broth
- ¾ cup finely chopped green bell pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ¼ teaspoon salt
- 8 ounces dried macaroni (cooked according to package directions)
- tortilla chips, for serving
- shredded cheddar cheese, for serving
Instructions
- In a large skillet, cook the ground beef, onion and garlic over medium-heat until the meat is browned and the onion is tender. Spoon out the fat, and discard.
- In a slow cooker, combine the meat mixture, chili beans, Ro-tel, broth, bell pepper, chili powder, cumin, oregano and salt.
- Cover, and cook on LOW for 4 to 6 hours. To serve, stir in the cooked pasta. Top with a good handful or two of cheese, and then cover and let sit until melted. Serve with tortilla chips.
Notes
- Nutritional information does not include tortilla chips or grated cheddar cheese.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 84gProtein: 40gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 949mgPotassium: 2755mgFiber: 15gSugar: 30gVitamin A: 1445IUVitamin C: 111mgCalcium: 373mgIron: 15mg
Tried this recipe?Let us know how it was!
Rick B
Sunday 6th of October 2024
Made a four-serving version of this yesterday and it was so good. Will definitely make again.