The Best Slow- Cooker Chili Mac Recipe
Ingredients:
- 8 oz dry elbow macaroni pasta
- 2 teaspoons avocado oil
- 1 medium yellow onion, diced small
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced (or 1 tablespoon)
- 1 pound lean ground beef or turkey
- 1 tablespoon each: ground cumin, ground coriander, ground Mexican oregano, knorr tomato bouillon (adjust to your tastes)
- 3 tablespoons red chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 14oz crushed or diced tomatoes tomatoes
- 8oz tomato sauce or puree
- 5 oz evaporated milk
- 4 cups beef or chicken stock
- 1 tablespoon tomato paste
- 14 oz red kidney beans, drained
- 14 oz black beans, drained
- 2 cup shredded Cheddar Cheese
- 2 cup shredded Monterey Jack
- Garnish Ideas: Pickled Jalapeños, extra cheese, sour cream, corn chips, cilantro
Instructions:
- Heat oil in pan over medium-high heat. Add onions and sauté until transparent, then add the jalapeños.
- Add beef and garlic. Cook until the garlic is fragrant and the meat is browned, breaking up any big chunks. Stir in the dry spices/seasonings and salt. Mix through until beef is fully coated in the seasonings.
- Add seasoned meat mixture to a crockpot. Set on high.
- Mix in the crushed tomatoes along with the juices, tomato puree, broth, tomato paste and beans. Allow ingredients to simmer until the chili thickens (about 25 minutes).
- Add the dry pasta, evaporated milk, and cheese. Toss well to combine.
- Simmer for another 25 minutes or until macaroni is al dente. DO NOT OVER COOK YOUR MAC! Once your Mac is cooked. Turn off your slow cooker or set to warm.
- Serve
- Garnish with sliced jalapeños and chopped cilantro (optional).
- Serve with sour cream and corn chips.
Let me know what you think about the recipe & if you try it, don’t forget to tag me on instagram @thelunchboxseries and follow me there for more yummy recipes!
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