Crockpot Chili Mac Recipe: Hearty and Comforting

Introduction

Crockpot chili mac is the ultimate comfort food, blending chili’s bold, spicy flavors with the cheesy, satisfying texture of macaroni. Ideal for busy weeknights, game day gatherings, or cozy family dinners, this one-pot dish is a crowd-pleaser that requires minimal effort thanks to the slow cooker. Its simple ingredients and forgiving preparation make it perfect for cooks of all levels. This recipe delivers a classic chili mac, adaptable for dietary needs, best served hot with a sprinkle of cheddar and cornbread.

Ingredients

For the Chili Mac:

• 1 lb lean ground beef (85/15 or 90/10)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can diced green chiles (optional, for mild heat)
• 2 cups low-sodium beef or chicken broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups elbow macaroni, uncooked
• 1 cup shredded sharp cheddar cheese (plus extra for topping)

For Serving:

• Optional: Chopped green onions, sour cream, or cilantro
• Suggested Pairings: Cornbread, tortilla chips, or a green salad
• Suggested Beverage: Iced tea, beer (e.g., lager), or sparkling water

Step-by-Step Process

1. Brown Beef: In a large skillet over medium heat, cook ground beef, breaking it apart with a spoon, until browned and no longer pink (about 5-7 minutes). Drain excess fat. Transfer beef to a 6-quart slow cooker.
2. Add Vegetables and Seasonings: To the slow cooker, add diced onion, bell pepper, garlic, kidney beans, black beans, diced tomatoes (with juice), tomato sauce, green chiles (if using), broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine.
3. Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender and flavors meld.
4. Add Pasta: About 30 minutes before serving, stir in uncooked elbow macaroni. Cover and cook on high for 20-30 minutes, until pasta is tender but not mushy. Check periodically and add 1/4 cup extra broth if the mixture thickens too much.
5. Add Cheese: Stir in 1 cup shredded cheddar until melted and creamy. Taste and adjust seasoning, adding more salt or chili powder if needed.
6. Serve: Ladle chili mac into bowls. Top with extra cheddar, optional green onions, sour cream, or cilantro. Serve hot with suggested pairings like cornbread or tortilla chips, and a beverage like iced tea or beer.

Tips for Better Crockpot Chili Mac

• Use lean ground beef to reduce grease; drain fat thoroughly after browning.
• Dice vegetables uniformly for even cooking and consistent texture.
• Rinse canned beans to remove excess sodium and improve flavor.
• Add pasta only in the last 30 minutes to prevent it from becoming soggy.
• Stir occasionally during pasta cooking to ensure even absorption of liquid.
• Taste before serving to adjust spice level; add cayenne or hot sauce for extra heat.
• Use a 6-quart or larger slow cooker to accommodate all ingredients comfortably.
• If making ahead, cook pasta separately and add when reheating to maintain texture.

Variations and Customization

• Vegetarian Chili Mac: Omit beef and use 1 extra can of beans (e.g., pinto) and vegetable broth; add 1 cup diced zucchini or mushrooms.
• Gluten-Free Chili Mac: Use gluten-free elbow macaroni and ensure the broth is gluten-free.
• Low-Sodium Chili Mac: Use low-sodium beans, tomatoes, broth, and reduce salt to 1/4 tsp.
• Spicy Chili Mac: Add 1/2 tsp cayenne pepper or 1 diced jalapeño with the vegetables.
• Turkey Chili Mac: Replace beef with ground turkey for a lighter option.
• Cheesy Chili Mac: Increase cheese to 1.5 cups and add 1/4 cup cream cheese for extra creaminess.
• Mexican-Inspired Chili Mac: Swap cumin for taco seasoning and add 1 cup corn kernels.
• One-Pot Stovetop Version: Brown beef and vegetables in a large pot, add all ingredients except pasta and cheese, simmer 20 minutes, then add pasta and cook 10-12 minutes; stir in cheese.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 4 days; pasta may soften over time.
• Reheat in a microwave in 30-second intervals, stirring, or on the stovetop over low heat with a splash of broth to loosen.
• Freeze without pasta for up to 3 months; cook fresh pasta when reheating to avoid mushiness.
• Serve hot for the best flavor; cold chili mac is less appealing due to congealed cheese.
• Use leftovers as a filling for tacos, stuffed peppers, or a baked casserole topped with cheese.
• Avoid leaving at room temperature for more than 1 hour to prevent spoilage.
• Pair with a crunchy side like tortilla chips to contrast the creamy texture.
• Keep warm in the slow cooker on the “keep warm” setting for up to 2 hours during gatherings.

Nutritional Information

Based on 6 servings (about 1.5 cups each, without optional toppings):

• Calories: 480 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 820mg
• Total Carbohydrates: 50g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 30g
• Vitamin A: 20% Daily Value
• Vitamin C: 15% Daily Value
• Calcium: 20% Daily Value
• Iron: 15% Daily Value

Notes: Nutritional values vary based on ingredients and optional add-ins. This dish is high in protein and fiber but moderate in sodium and fat. For dietary needs, try vegetarian or low-sodium variations. It’s nutrient-rich from beans and beef.

Conclusion

This crockpot chili mac recipe is perfect for any occasion, from busy weeknights to festive gatherings. The simple, slow-cooker preparation and bold flavors make it a favorite for home cooks. The spicy chili and cheesy macaroni create a satisfying combination. This recipe is sure to become a cherished family staple for its ease and warmth.

Crockpot Chili Mac Recipe: Hearty and Comforting

Hearty chili mac with beef, beans, and macaroni in a slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 4

Ingredients

  

• 1 lb ground beef
• 1 onion
• 1 green bell pepper
• 3 garlic cloves
• 1 15 oz can kidney beans, drained
• 1 15 oz can black beans
• 1 14.5 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 4 oz can diced green chiles
• 2 cups broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp pepper
• 1 ½ cups elbow macaroni
• 1 cup cheddar cheese
• Optional: Green onions sour cream
• Suggested Pairings: Cornbread iced tea

Instructions

 

• Brown beef in skillet; drain fat; transfer to slow cooker.
• Add onion, bell pepper, garlic, beans, tomatoes, tomato sauce, chiles, broth, spices; stir.
• Cook on low 6-8 hours or high 3-4 hours.
• Stir in macaroni; cook on high 20-30 min until tender.
• Stir in cheese; top with cheese, green onions.
• Serve with cornbread, iced tea.

Notes

• Use lean beef to reduce grease.
• Store in fridge up to 4 days, freeze without pasta 3 months.
• Try a vegetarian variation.
• Pair with tortilla chips.