Description
Discover how to make delicious Slow Cooker Chili Mac with this easy recipe. Perfect for busy weeknights, this hearty dish is sure to become a family favorite!
Ingredients
- – 1 lb (454 g) Extra Lean Ground Beef or Lean Ground Chicken (93%-97% lean)
- – 1 Yellow Onion, diced
- – 4 lg Garlic Cloves, pressed or finely minced
- – 1 Bay Leaf
- – 2 Tablespoons (30 ml) Chili Powder (mild)
- – 1 Tablespoon (15 ml) Cumin
- – 2 teaspoons (10 ml) Smoked Paprika
- – 1 teaspoon (5 ml) Oregano
- – ½ teaspoon (2.5 ml) Sea Salt (or ¼ tsp table salt)
- – ½ teaspoon (2.5 ml) Pepper
- – ¼ teaspoon (1.25 ml) Cayenne Pepper (optional)
- – 1 can Diced Green Chiles, mild
- – 1 (14 oz (397 g)) can Diced Tomatoes (with juice)
- – 3 cups (720 ml) Beef Broth** (low sodium)
- – 2 teaspoons (10 ml) Beef Bouillon (such as Better Than Bouillon®)
- – 2 (14 oz (397 g)) cans Beans (red kidney, black, or pinto) drained & rinsed
- – 1 (6 oz (170 g)) can Tomato Paste
- – 2 cups (480 ml) Small Elbow Macaroni (or 8 oz other pasta) dry
- – Shredded Cheddar Cheese
- – Sour Cream
Instructions
- Incorporate the meat, diced onion, minced garlic, bay leaf, and all the spices including chili powder, cumin, smoked paprika, oregano, salt, pepper, and optional cayenne pepper. Mix thoroughly. If using ground beef that is not lean, brown it first and remove excess fat before combining.
- Introduce the diced green chiles, canned diced tomatoes with their juice, beef broth, beef bouillon, drained beans, and tomato paste into the mixture. Combine all ingredients well.
- Set the slow cooker to a low setting for 6-8 hours or a high setting for 3-4 hours to cook.
- For dry pasta, add it 20 minutes before the dish is ready to serve and continue cooking on low. If using pre-cooked pasta, incorporate it just before serving.
- Sample the dish and adjust the salt as necessary. Serve with toppings of your preference such as sour cream, shredded cheese, avocado, diced onion, corn chips, cilantro, and more.
