Slow Cooker Chili Mac recipes
This recipe guides you through making a hearty slow cooker chili mac. Ground beef, pasta, and vegetables are simmered with a rich tomato base and spices for a comforting, one-pot meal. Ideal for busy weeknights, it yields a flavorful and substantial dish perfect for a crowd.
Equipment
- 1 Slow Cooker Large capacity (6-quart minimum) recommended
- 1 Large Skillet For browning ground meat
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Spoons
Ingredients
Main
- 1 ½ lbs. ground beef or chicken/turkey
- 1 box 16oz macaroni shells (we used gluten free)
- 3 cups organic tomato juice or tomato sauce
- 2 cups peeled and chopped onion
- 2 cups peeled and chopped zucchini
- 4 tablespoons chili powder
- 2 tablespoons garlic powder
- salt
- pepper
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart until fully cooked. Drain any excess fat.
- While the beef cooks, peel and chop the onion and zucchini into uniform, bite-sized pieces.
- Transfer the browned ground beef to the slow cooker.
- Add the chopped onion, chopped zucchini, organic tomato juice (or sauce), chili powder, and garlic powder to the slow cooker.
- Stir all ingredients thoroughly to combine.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables are tender and flavors have melded.
- About 30-60 minutes before serving (or according to pasta package directions for al dente), stir in the uncooked macaroni shells. Ensure they are submerged in the liquid.
- Continue cooking until the macaroni is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Season generously with salt and pepper to taste, adjusting other spices as needed.
- Stir well before serving hot, optionally garnished with your favorite chili toppings.
Notes
For optimal flavor, ensure the ground beef is thoroughly browned and excess fat drained before adding to the slow cooker; this builds a crucial savory base. When adding the macaroni, be mindful of its cooking time, especially if using gluten-free varieties which can become mushy. It's often best to slightly undercook the pasta separately and add it during the last 30-60 minutes of slow cooking, or monitor closely if adding raw directly to prevent overcooking. For enhanced depth, consider adding a bay leaf during the cook or a pinch of unsweetened cocoa powder to the chili base. Finish with fresh herbs like cilantro or a dollop of sour cream for added richness and presentation.