Crockpot Chili Mac

This Crockpot Chili Mac features hearty beef with pasta in a spicy chili sauce. Perfect for a cozy meal, it’s a simple recipe that blends bold, savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, hearty meal option that transforms hearty beef with pasta in a spicy chili sauce into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with cheese or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Cook Pasta Al Dente: Prevents mushiness during slow cooking.
• Use Fresh Spices: Adds better aroma and flavor.
• Cook on Low: Ensures tender beef and blended flavors.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Doneness: Pasta should be tender but firm.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the spicy appeal.
• Thicken if Desired: Add cheese if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 8 servings.

Crockpot Chili Mac

Print

Spicy chili mac, hearty crockpot pasta delight.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• 1 cup drained kidney beans
• 1 cup shredded cheddar cheese
• 1 lb ground beef
• 1 medium onion
• 1 tsp cumin
• 1 tsp salt
• 12 oz elbow macaroni
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 2 tsp chili powder

Instructions

1. Cook the Beef: In a skillet, cook ground beef over medium heat until browned, then drain excess fat.
2. Prep the Aromatics: Chop the onion and mince the garlic.
3. Combine Ingredients: In the crockpot, layer half the uncooked macaroni, cooked beef, onion, and garlic.
4. Add Sauce and Beans: Pour half the tomato sauce over the layer, then add half the kidney beans.
5. Repeat Layers: Add the remaining macaroni, sauce, and beans, ensuring even distribution.
6. Season the Dish: Sprinkle chili powder, cumin, and salt over the top.
7. Set the Slow Cooker: Cover and cook on low for 4-6 hours until pasta is tender.
8. Check Doneness: Ensure the pasta is cooked and flavors are melded.
9. Add Topping: Stir in half the cheddar cheese, then sprinkle the remaining cheese on top during the last 30 minutes.
10. Serve and Enjoy: Serve warm, savoring this spicy, hearty delight!

Notes

• Cook pasta al dente for texture; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 329Total Fat 16gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 7gCholesterol 64mgSodium 795mgCarbohydrates 23gFiber 3gSugar 4gProtein 24g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef (1 lb): For protein.
• Elbow Macaroni (12 oz): Uncooked, for base.
• Tomato Sauce (2 cups): For richness.
• Kidney Beans (1 cup): Drained, for heartiness.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Chili Powder (2 tsp): For spice.
• Cumin (1 tsp): Ground, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cheddar Cheese (1 cup): Shredded, for topping.

Variations and Substitutions

• Meat Swap: Use turkey or omit for vegetarian.
• Pasta Swap: Use penne or rotini.
• Sauce Swap: Replace with diced tomatoes or omit.
• Bean Swap: Use black beans or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add paprika or omit chili powder.
• Cheese Swap: Use Monterey Jack or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop or microwave.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water if needed.

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