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For a tasty Slow Cooker Chili Mac, you need some key ingredients: - 1 pound ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (15 ounces) kidney beans, drained and rinsed - 1 can (15 ounces) black beans, drained and rinsed - 1 can (28 ounces) diced tomatoes (with juices) - 2 cups beef broth - 2 cups elbow macaroni - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste - 1 cup shredded cheddar cheese (for topping) - Fresh cilantro or parsley for garnish (optional) These ingredients work together to create a rich and hearty dish. The ground meat gives it protein, while beans add fiber. Tomatoes and broth provide moisture and flavor. You can add extra ingredients to boost the taste: - Bell peppers for sweetness - Jalapeños for heat - Corn for sweetness and texture - A splash of lime juice for brightness These options let you customize your chili mac. Feel free to mix and match based on what you like! If you have dietary needs, here are some swaps: - Use ground chicken or plant-based meat for a lighter option. - Replace beef broth with vegetable broth for a vegetarian dish. - Use gluten-free pasta if you need a gluten-free meal. These substitutions keep the dish tasty while meeting your needs. Enjoy making a chili mac that fits your lifestyle! First, I take a skillet and set it over medium heat. I add one pound of ground beef or turkey. I cook the meat until it turns brown and is fully cooked. This usually takes about 5 to 7 minutes. Next, I drain any extra fat from the skillet. Then, I add a medium onion, diced, and two cloves of minced garlic to the meat. I stir and cook this mixture until the onion is soft and clear, which takes about 3 to 4 minutes. This step brings out great flavors. Now, I carefully transfer the meat mixture into the slow cooker. I open two cans: one with 15 ounces of kidney beans and another with 15 ounces of black beans. I drain and rinse both beans before adding them to the cooker. Next, I add a 28-ounce can of diced tomatoes, including the juices. Then, I pour in 2 cups of beef broth. To spice things up, I mix in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of oregano. I also add salt and pepper to taste. I stir everything well to combine. I cover the slow cooker and set it to cook. For best results, I choose low heat for 6 to 8 hours or high heat for 3 to 4 hours. About 30 minutes before the cooking ends, I stir in 2 cups of elbow macaroni. If the chili looks too thick, I add more broth or water until it’s just right. When the pasta is cooked, I serve the chili mac hot, topped with shredded cheddar cheese. For a fresh touch, I might add cilantro or parsley as a garnish. To get the right texture for your chili mac, add pasta at the end. This keeps the pasta from getting mushy. I usually stir in the elbow macaroni about 30 minutes before serving. If it seems too thick, add more broth or water. This way, you control how creamy or chunky your dish turns out. Toppings make your chili mac more fun and tasty! Shredded cheddar cheese is a must. It melts beautifully on top. You can also use fresh cilantro or parsley for a pop of color. A dollop of sour cream adds creaminess and balances the spice. Try crushed tortilla chips for crunch and extra flavor. One common mistake is not browning the meat first. This step adds deep flavor to your chili mac. Also, be careful with spices. Too much chili powder can overwhelm the dish. Lastly, avoid overcooking the pasta. It should be tender but not mushy. Following these tips will ensure a delicious meal every time. {{image_2}} You can make a tasty vegetarian chili mac. Start by using plant-based ground meat. You can also use lentils instead of beans. For a vegan twist, skip the cheese or use a dairy-free option. Adding more veggies like bell peppers or zucchini boosts the flavor and nutrition. If you want your chili mac spicy, add chopped jalapeños or red pepper flakes. You can also use hot chili powder instead of regular. For a milder dish, use sweet paprika and skip the heat. Adjust the spices to your taste for the best experience. There are many fun add-ins for chili mac. Try corn for a sweet crunch. You can also add diced bell peppers for color and flavor. For a creamy touch, stir in sour cream before serving. Fresh herbs like cilantro or parsley add a nice finish too. After enjoying your chili mac, let it cool down. Use an airtight container to store leftovers. Make sure to divide the chili mac into smaller portions. This way, it will cool faster and stay fresh longer. When you want to eat your leftovers, you can reheat them easily. Place the chili mac in a pot on the stove. Heat it over low to medium heat. Stir often to avoid sticking. You can also use the microwave. Place it in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir in between to ensure even heating. Freezing is a smart way to save chili mac for later. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can make Slow Cooker Chili Mac ahead of time. Prepare the dish a day before serving. Store it in the fridge overnight. When it's time to eat, simply reheat it in the slow cooker or on the stove. This gives the flavors a chance to blend even more. To thicken your Slow Cooker Chili Mac, you have a few options. You can add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then stir it in. Another way is to let it cook longer with the lid off. This allows excess liquid to evaporate, making the dish thicker. Slow Cooker Chili Mac is great on its own, but you can add sides too. Try serving it with crusty bread for dipping. A fresh salad can balance the meal nicely. You could also add toppings like sour cream, avocado, or extra cheese for more flavor. We’ve explored the main ingredients for a tasty slow cooker chili mac. You can customize it with optional ingredients and make smart substitutions for your diet. I shared step-by-step instructions for clear cooking. Tips helped you avoid common mistakes, and variations let you make unique versions. Remember, leftovers can be stored and reheated easily. Enjoy this hearty meal with friends or family. Slow cooker chili mac is simple, fun, and super delicious. You’re ready to make a great dish!

Slow Cooker Chili Mac

Craving a comforting meal? Try this Hearty Slow Cooker Chili Mac! Packed with ground beef or turkey, delicious beans, and elbow macaroni, this dish is a perfect blend of flavors. Just toss everything in your slow cooker and let it work its magic for hours. Top it with melted cheddar cheese for a delightful finish. Click through to explore this easy recipe and make your next family dinner a hit! Enjoy hearty goodness in every bite!
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Ingredients
  

1 pound ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 can (15 ounces) kidney beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (28 ounces) diced tomatoes (with juices)

2 cups beef broth

2 cups elbow macaroni

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

Salt and pepper to taste

1 cup shredded cheddar cheese (for topping)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.

    Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

      Transfer the meat mixture into the slow cooker.

        Add the kidney beans, black beans, diced tomatoes (with their juices), and beef broth to the slow cooker.

          Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients.

            Cover and cook on low for 6-8 hours or on high for 3-4 hours.

              About 30 minutes before serving, stir in the elbow macaroni. If needed, add additional broth or water for desired consistency.

                Once the pasta is cooked to your liking, serve hot topped with shredded cheddar cheese and garnish with chopped cilantro or parsley if desired.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                    Presentation Tips: Serve the chili mac in deep bowls, sprinkle additional cheese on top, and drizzle with a dollop of sour cream for an added creamy touch.