Chili Mac is one of my campfire favorite that’s perfect for cooking in a Dutch oven, but it’s just as easy and delicious when made in a slow cooker at home. It's a staple when the kids have us running in multiple directions.
Ingredients
1 pound 80/20 ground beef
1 small onion, chopped
4 cloves garlic, minced
1 (28 oz) can chili beans in chili sauce or 2 (15-16 oz) cans chili beans in chili sauce
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
2 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
salt and pepper to taste
8 ounces elbow macaroni, uncooked
Toppings: cheddar,sour cream, green onions, corn chips….
Instructions
Brown ground beef and drain the grease. Add to a slow cooker and stir in remaining ingredients except for the pasta.
Cover and cook for 4 hours on HIGH or 8 hours on LOW. In the last 15 minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker off the pasta will continue to cook just from the heat of the chili and crock itself so unless your pasta is really chewy or crunchy I strongly suggest only cooking it for the last 15 minutes of cook time.
Serve immediately with desired toppings.