There’s something deeply satisfying about a meal that simmers slowly throughout the day, filling your home with the rich scent of spices and tender beef. This slow cooker chili macaroni is exactly that kind of dish. It’s a hearty, no-fuss meal that’s perfect for those evenings when you want to come home and eat something warm without standing over the stove.
One evening, I remember coming home after a long day, my mind already drifting to dinner but too tired to fuss. The slow cooker had been humming away all afternoon, and as I lifted the lid, a burst of smoky paprika and chili powder hit me right away. The beans and tomatoes melded beautifully with the ground beef, and when I stirred in the elbow macaroni and cheese, everything came together in a creamy, satisfying way. It wasn’t perfect— I honestly forgot to stir once or twice and the pasta was a tad softer than I usually prefer, but that little imperfection made it feel homemade, real.
Why You’ll Love It:
- Hands-off cooking means you can prep quickly and let the slow cooker do the work while you tackle other things.
- The combination of beans, beef, and pasta makes it filling without being heavy, which is great for feeding a crowd or meal prepping.
- It’s simple — and that’s kind of the point. No complicated steps, just a comforting blend of familiar flavors.
- The cheese stirred in at the end adds a creamy finish that brings everything together beautifully.
- It’s not fancy, but it’s the kind of homey meal that hits the spot on chilly nights or lazy weekends.
If you’re worried about the slow cooker not doing all the work perfectly, don’t be. Sometimes the pasta gets a little softer than expected, but honestly, it’s still delicious and just right for cozying up with a bowl and a good book.
PrintSlow Cooker Chili Macaroni
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker chili macaroni combining tender ground beef, beans, tomatoes, and elbow macaroni, perfect for an easy weeknight meal.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups elbow macaroni, uncooked
1 cup shredded cheddar cheese
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook until the onion is softened, about 3 minutes.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with their juice, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, add the uncooked elbow macaroni to the slow cooker and stir well.
Cover and cook on high for an additional 30 minutes, or until the macaroni is tender.
Stir in the shredded cheddar cheese until melted and combined.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
Kitchen Notes: Using a slow cooker means you don’t have to watch the pot, which is a relief on busy days. I usually serve this with a simple green salad or some crusty bread to soak up the sauce. If you want to switch it up, you could try swapping cheddar for pepper jack for a little heat, or use ground turkey if you’re looking for a lighter option. I haven’t tested all these variations, but they might make a nice twist on the familiar flavors. Sometimes adding a splash of hot sauce at the table perks things right up, too.
FAQ:
Can I make this without a slow cooker? Sure, you can simmer everything on the stovetop, but it will need more hands-on attention. The slow cooker really lets the flavors develop slowly with less fuss.
What if I want to add more veggies? You could toss in diced bell peppers or corn early on. Just be mindful of extra liquid and cook time.
How do I store leftovers? Keep them in an airtight container in the fridge for up to four days. Reheat gently and add a little broth if it gets too thick.
Give this slow cooker chili macaroni a try when you want a meal that’s warm, comforting, and easy enough to come together while your day unfolds. It’s sure to become one of those recipes you reach for again and again.