This slow cooker chili mac is a convenient one-pot meal perfect for busy families. It combines savory ground meat and tender pasta for a satisfying, hearty dinner.
List of ingredients
- 1 lb Extra Lean Ground Beef or Lean Ground Turkey (93%-97% lean) – provides the protein base.
- 1 Yellow Onion, diced – adds aromatic sweetness.
- 4 lg Garlic Cloves, pressed or finely minced – enhances depth of flavor.
- 1 Bay Leaf – adds a subtle herbal note.
- 2 Tablespoons Chili Powder (mild) – the primary seasoning for chili flavor.
- 1 Tablespoon Cumin – provides earthy warmth.
- 2 teaspoons Smoked Paprika – adds a hint of wood-fired smokiness.
- 1 teaspoon Oregano – gives a traditional savory herb flavor.
- ½ teaspoon Kosher Salt (or ¼ tsp table salt) – balances all flavors.
- ½ teaspoon Pepper – provides a basic spicy kick.
- ¼ teaspoon Cayenne Pepper (optional) – increase this for more heat.
- 1 can Diced Green Chiles, mild – adds tang and mild spice.
- 1 (14 oz) can Diced Tomatoes with juice – creates the base of the sauce.
- 3 cups Beef Broth (low sodium) – the liquid for slow cooking.
- 2 teaspoons Beef Bouillon (such as Better Than Bouillon®) – intensifies the meat flavor.
- 2 (14 oz) cans Beans (red kidney, black, or pinto), drained & rinsed – adds texture and heartiness.
- 1 (6 oz) can Tomato Paste – thickens the sauce and richens the color.
- 2 cups Small Elbow Macaroni (or 8 oz other pasta), dry – the filling pasta component.
- Shredded Cheddar Cheese – for garnish.
- Sour Cream – for garnish.
step-by-step instructions
- Combine Base: Add the meat, onion, garlic, bay leaf, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper to the slow cooker. Stir until the spices are evenly distributed.
- Prepare Lean Meat: If you are using ground beef that is not extra lean, brown it in a skillet first and drain the fat before adding it to the pot.
- Add Liquids and Vegetables: Stir in the diced green chiles, diced tomatoes, beef broth, bouillon, beans, and tomato paste until well combined.
- Slow Cook: Cover and cook on the Low setting for 6-8 hours, or on the High setting for 3-4 hours.
- Cook Pasta: If adding dry pasta, stir it in 20 minutes before serving and continue cooking on Low. If using pre-cooked pasta, stir it in immediately before serving.
- Final Adjustments: Taste the chili and adjust the salt if necessary. Garnish with sour cream, cheese, avocado, diced onion, corn chips, or cilantro.
Optimizing Meat Selection
Using Extra Lean Meat for Texture
Using 93% to 97% lean ground beef or turkey prevents a layer of grease from forming on top of the dish. In a slow cooker, fat does not evaporate, so lean meats ensure a cleaner sauce. This removes the need to skim the surface before serving.
The Benefits of Ground Turkey
Ground turkey is an excellent substitute that maintains the hearty texture of the dish while reducing saturated fats. If using turkey, you can swap beef broth for chicken broth for a lighter flavor profile. However, beef broth still works well if you prefer a richer taste.
Browning Meat for Added Depth
While this is a dump-and-start recipe, browning the meat in a skillet first adds a Maillard reaction that deepens the flavor. Sauté the onion and garlic with the meat and spices before transferring to the crockpot. This step is highly recommended if you have extra time during prep.
Pasta Preparation Techniques
Timing Dry Pasta for Al Dente
Adding dry macaroni too early will result in mushy pasta because it continues to absorb liquid. Add the dry pasta exactly 20 minutes before you plan to eat and keep the setting on Low. Check the texture at 15 minutes to ensure it does not overcook.
Using Pre-Cooked Pasta for Better Control
If you prefer a firm bite, boil the macaroni separately to al dente and drain it. Stir the cooked pasta into the chili just before serving. This method is also ideal if you plan to freeze the chili for later use.
Choosing Alternative Pasta Shapes
Small elbow macaroni is standard, but shells or rotini also work well for capturing the thick sauce. Ensure any alternative pasta is small enough to be easily scooped. Avoid very large noodles as they can break apart during the final stirring process.
Customizing Flavor and Heat
Controlling the Spice Level
The mild chili powder keeps the dish family-friendly, but you can adjust the heat with cayenne pepper. For a very mild version, omit the cayenne entirely. For a spicy version, increase the cayenne to a half teaspoon or add diced jalapeños.
Enhancing the Umami Base
The combination of beef bouillon and tomato paste provides a rich, savory base. To further enhance this, ensure you stir the tomato paste thoroughly so it doesn’t clump. You can also add a small amount of Worcestershire sauce for additional complexity.
Adding Fresh Vegetable Variations
To increase the nutrient density, add finely diced carrots or celery during the initial mixing phase. Bell peppers can also be added for a Tex-Mex flavor profile. These vegetables should be cut small so they soften completely during the slow cooking process.
Serving and Garnish Ideas
Adding Creamy Toppings
A dollop of sour cream or Greek yogurt balances the acidity of the tomatoes and the heat of the spices. Shredded cheddar cheese provides a salty, melted contrast. These toppings help cut through the richness of the beef and beans.
Incorporating Crunchy Textures
Crushed corn chips or tortilla strips add a necessary textural contrast to the soft pasta and beans. Diced raw white onion also provides a sharp, crisp bite. These additions make the dish feel more like a complete meal.
Using Fresh Herb Garnishes
Freshly chopped cilantro adds a bright, citrusy note that lifts the heavy flavors of the chili. Sliced green onions provide a mild onion flavor and a pop of color. Always add fresh herbs at the very end to keep them from wilting.
Storage and Preservation
Refrigerator Storage Guidelines
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the pasta continues to absorb liquid as it sits, the chili will thicken significantly. Keep the container tightly sealed to prevent the surface from drying out.
Freezing Tips for Long-Term Storage
For the best results, freeze the chili without the pasta added. Store the meat and bean base in freezer-safe bags or containers for up to 3 months. Cook a fresh batch of pasta when you are ready to reheat the chili.
Proper Thawing Process
Thaw frozen chili in the refrigerator overnight for the safest results. Alternatively, you can thaw it in the microwave using the defrost setting. Avoid thawing the chili on the counter at room temperature to prevent bacterial growth.
Reheating Instructions
Stovetop Reheating Method
Place the chili in a pot over medium-low heat and stir frequently. Add a splash of beef broth or water to loosen the sauce, as the pasta will have absorbed much of the liquid. Heat until simmering throughout.
Microwave Reheating Tips
Heat in a microwave-safe bowl in 1-minute intervals, stirring in between. Covering the bowl with a damp paper towel helps steam the pasta and prevents it from drying out. Ensure the center is steaming hot before serving.
Oven Reheating for Casserole Style
Transfer the chili to an oven-safe baking dish and top with extra cheese. Bake at 350°F (175°C) for 15-20 minutes until the cheese is bubbly and browned. This creates a baked chili mac experience.
Troubleshooting Common Issues
Fixing a Sauce That Is Too Thin
If the chili is too watery, leave the lid off the slow cooker for the last hour of cooking. This allows some of the liquid to evaporate and concentrate the flavors. You can also stir in an extra tablespoon of tomato paste.
Addressing a Bland Flavor
If the dish lacks punch, increase the salt or add a teaspoon of lemon juice or apple cider vinegar. The acidity helps brighten the spices and makes the flavors stand out. Always taste and adjust at the very end of the cooking process.
Managing Overcooked Pasta
If the pasta becomes too soft, there is no way to reverse the texture. However, you can balance it by adding more crunchy garnishes like corn chips. In the future, strictly adhere to the 20-minute window for dry pasta.
Frequently Asked Questions
Can I use a different type of bean?
Yes, you can use any canned bean such as kidney, black, pinto, or cannellini beans. Ensure they are drained and rinsed thoroughly to remove excess salt and starch. Kidney beans are the most traditional for this flavor profile.
Can this recipe be made vegetarian?
You can substitute the ground beef with plant-based crumbles or an extra can of beans and diced mushrooms. Swap the beef broth and bouillon for vegetable broth and vegetable bouillon to ensure it is entirely meat-free.
What slow cooker size is best for this recipe?
A 6-quart slow cooker is ideal for this quantity of ingredients. If you use a smaller cooker, ensure it is not filled past the 3/4 mark to allow for proper heat circulation and prevent overflow.
Can I use a different pasta shape?
Yes, shells, rotini, or penne work well as long as they are small. Larger pasta shapes may require a slightly longer cooking time (up to 30 minutes) in the slow cooker. Be careful not to overcook them.
Print
Slow Cooker Chili Mac
- Total Time: 4 hours 10 minutes
- Yield: 6 – 8 servings 1x
- Diet: General
Description
Slow Cooker Chili Mac is a dump and start crock pot recipe. Delicious chili with some pasta added at the end makes this a hearty, economical one-pot slow cooker meal.
Ingredients
- 1 lb Extra Lean Ground Beef or Lean Ground Turkey (93%-97% lean)
- 1 Yellow Onion, diced
- 4 lg Garlic Cloves, pressed or finely minced
- 1 Bay Leaf
- 2 Tablespoons Chili Powder (mild)
- 1 Tablespoon Cumin
- 2 teaspoons Smoked Paprika
- 1 teaspoon Oregano
- ½ teaspoon Kosher Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne Pepper (optional)
- 1 can Diced Green Chiles, mild
- 1 (14 oz) can Diced Tomatoes (with juice)
- 3 cups Beef Broth (low sodium)
- 2 teaspoons Beef Bouillon
- 2 (14 oz) cans Beans (red kidney, black, or pinto) drained & rinsed
- 1 (6 oz) can Tomato Paste
- 2 cups Small Elbow Macaroni (dry)
- Shredded Cheddar Cheese
- Sour Cream
Instructions
- Step 1: Add the meat, onion, garlic, bay leaf, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Stir. If your ground beef isn’t lean, just brown it and drain fat before adding.
- Step 2: Add the diced green chiles, diced tomatoes, beef broth, bouillon, beans, and tomato paste. Stir well.
- Step 3: Cook on Low for 6-8 hours, or High for 3-4 hours.
- Step 4: If you add the pasta dry, add it 20 minutes before serving and cook on Low. If adding cooked pasta, add just before serving.
- Step 5: Taste and adjust salt, if needed. Garnish with your choice of sour cream, cheese, avocado, diced onion, corn chips, cilantro, etc.
Notes
If adding cooked pasta at the end, only add 2 cups of beef broth and add the third cup before serving, only if chili is too thick.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 9 g
- Sodium: 1350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 90 mg