Slow Cooker Cheesy Chili Mac
A combination of two comfort food favourites, Chili Mac is a satisfying dish, add some cheese on top and it can’t get any better.
Equipment
- Slow Cooker
Ingredients
- 2 Tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 pounds lean ground beef
- 1 cup reduced sodium beef broth
- 1 can diced tomatoes, 796ml
- 1 can crushed tomatoes, 796ml
- ¼ cup chili powder
- 2 Tbsp paprika
- 2 Tbsp Mexican Oregano
- 1 Tbsp cumin
- 1 Tbsp Kosher salt
- 1 tsp black pepper
- 500 grams macaroni
- 300 grams Tex Mex shredded cheese
Instructions
- In a large frying pan, over medium heat, melt the butter.
- Add the diced onion and cook for 2-3 minutes or until slightly translucent.
- Add garlic and cook an additional 2 minutes.
- Add ground beef. Cook until beef is fully cooked, breaking it up into small pieces.
- Drain excess fat from meat.
- Add meat and all ingredients except macaroni and shredded cheese to the slow cooker.
- Stir to combine all ingredients
- Set the slow cooker on high for 2 hours or low for 4 hours. (Timer can be used)
- When there are 30 minutes remaining on the slow cooker, cook the macaroni as per the package directions.
- Drain the macaroni well and stir it into the chili in the slow cooker.
- Top with the shredded cheese and place the lid on to melt the cheese.
- Serve hot.