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Easy Chili Mac Crock Pot Recipe

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Description

This easy chili mac crock pot recipe is a delicious, hearty, and comforting meal that you can make with minimal effort. It combines the flavors of chili and macaroni and cheese, making it a perfect dish for the whole family. The best part is that you can let your crock pot do all the work, so you can sit back, relax, and enjoy your day while your meal is cooking.

Prep Time

The prep time for this recipe is about 15 minutes. You will need to chop some onions, garlic, and bell peppers, but the rest of the ingredients are easy to prepare.

Cook Time

The cook time for this recipe is 4-6 hours on low heat or 2-3 hours on high heat. This may vary depending on your crock pot, so make sure to check your chili mac occasionally to prevent overcooking.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cans (14.5 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups uncooked elbow macaroni
  • 2 cups water
  • 2 cups shredded cheddar cheese

Equipment

  • Crock pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Large spoon

Method

  1. In a large skillet, cook the ground beef over medium heat until browned. Drain the fat.
  2. Add the onion, garlic, and bell peppers to the skillet and cook for 5 minutes, stirring occasionally.
  3. Transfer the beef mixture to the crock pot.
  4. Add the diced tomatoes, tomato sauce, kidney beans, corn, chili powder, cumin, salt, and black pepper to the crock pot. Stir to combine.
  5. Cover the crock pot and cook on low heat for 4-6 hours or high heat for 2-3 hours.
  6. About 30 minutes before serving, add the uncooked elbow macaroni and water to the crock pot. Stir to combine.
  7. Cover the crock pot and continue cooking on high heat for 30 minutes or until the macaroni is tender.
  8. Sprinkle the shredded cheddar cheese over the chili mac and let it melt for a few minutes.
  9. Stir the cheese into the chili mac and serve hot.

Notes

  • You can use ground turkey, chicken, or pork instead of ground beef.
  • You can add more or less chili powder depending on your preference.
  • You can use any type of canned beans you like, such as black beans, pinto beans, or white beans.
  • You can use any type of cheese you like, such as mozzarella, Monterey Jack, or pepper jack.

Nutrition Info

This recipe makes 8 servings. Each serving contains approximately:
  • Calories: 491
  • Protein: 29g
  • Fat: 22g
  • Carbohydrates: 44g
  • Fiber: 5g
  • Sugar: 8g
  • Sodium: 1071mg

Recipes FAQ

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in the microwave or on the stove.

Can I make this recipe on the stove instead of in a crock pot?

Yes, you can make this recipe on the stove instead of in a crock pot. Follow the same instructions, but cook the chili mac in a large pot over medium heat for about 30 minutes or until the macaroni is tender.

Recipe Tips

  • You can add some diced jalapenos or hot sauce to make this recipe spicier.
  • You can top the chili mac with some sour cream, green onions, or cilantro.
  • You can serve the chili mac with some garlic bread, cornbread, or a salad.
  • You can double the recipe and freeze the leftovers for an easy meal later.

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