Sometimes you just want a meal that feels like a warm hug without needing to babysit the stove. That’s where slow cooker chili mac comes in—an easy, hearty dish that simmers away while you tackle your day or unwind with a book. It’s the kind of dinner you can almost smell from the next room, with the rich aroma of spices mingling with savory beef and melted cheese.
Last week, I tossed everything into the slow cooker just before heading out, the kitchen still a bit cluttered from breakfast. I couldn’t resist sneaking a peek halfway through, the bubbling sauce promising comfort. When the timer finally rang, I stirred in the pasta, watching it soak up all those flavors, even though I might’ve stirred a little too enthusiastically—the noodles were a bit softer than I’d planned. Still, that cheesy finish made it all worth it. It’s not fancy, but this meal hits the spot every time.
- Hands-off cooking means you can prep in minutes and come back to a ready meal.
- Hearty and filling with a blend of beans, beef, and pasta that sticks to your ribs.
- The spice level is balanced—not overwhelming, but warming enough to feel cozy.
- It’s simple—and that’s kind of the point with slow cooker dishes like this.
- Perfect for batch cooking, though the pasta texture might vary slightly depending on timing.
Don’t worry if you’re not a slow cooker pro; this recipe is forgiving and a great way to get comfortable with set-it-and-forget-it meals.
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Slow Cooker Chili Mac
- Total Time: 4 hours 45 minutes
- Yield: 6 1x
Description
A hearty and comforting Slow Cooker Chili Mac combining tender ground beef, beans, tomatoes, and macaroni pasta in a flavorful chili sauce. Perfect for an easy, hands-off 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
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces elbow macaroni pasta, uncooked
1 cup shredded cheddar cheese
Instructions
In a large skillet over medium-high 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, dried oregano, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, stir in the uncooked elbow macaroni pasta. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
Stir the chili mac well, then sprinkle the shredded cheddar cheese evenly over the top. Cover and let the cheese melt for 5 minutes.
Serve hot, garnished as desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
Using a large slow cooker helps prevent spills and uneven cooking, but any standard crockpot will do fine. I usually serve this with a crisp green salad or crusty bread to add some texture contrast. If you want to mix things up, try swapping ground turkey for beef or adding a handful of corn for a little sweetness. Sometimes I toss in extra chili powder for a kick, but that’s just me testing limits. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of fresh cilantro on top adds a nice touch.
FAQ
Can I use a different type of pasta? You can, but cooking times may change. Elbow macaroni works best to absorb the sauce evenly.
What if I want it spicier? Adding cayenne or extra chili powder works, but add slowly to avoid overpowering the dish.
Can I make this vegetarian? You could try replacing the beef with extra beans and veggies, but the flavor will shift quite a bit.
How do I store leftovers? They keep well refrigerated for a few days or frozen for longer. Just reheat gently to keep the pasta from getting mushy.
Give this slow cooker chili mac a try next time you want a meal that feels like it took hours but really just needed a little patience and a slow simmer. It’s perfect for those evenings when you want comfort food without the fuss.