Slow Cooker Chili Mac and Cheese
Slow Cooker Chili Mac and Cheese, a cozy crockpot meal that can be prepped in minutes. This easy Chili Mac and Cheese Soup is rich and zesty.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
- 1 pound ground beef
- 8 ounces Mexican ground chorizo
- 1 red onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, peeled and minced
- 32 ounces chicken broth
- 30 ounces canned red kidney beans drained
- 14.5 ounces "fire roasted" diced tomatoes
- 4.5 ounces chopped green chiles
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 1/4 cup dried macaroni
- 1 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro
- Salt and pepper
Set a large sauté pan over medium heat. Add the ground beef and chorizo. Brown the meat and break it into small pieces with a wooden spoon. Then push the ground meat to the edges of the pan and add the chopped onion, bell pepper, and garlic. Sauté another 3-5 minutes to soften.
Pour the ground meat mixture into the crock of a large oval slow cooker. Add the chicken broth, 1 1/2 cups water, drained beans, diced tomatoes, green chiles, chili powder, cumin, 2 teaspoons salt and 1/2 teaspoon cracked pepper. Stir to combine.
Cover and slow cook for at least 2 hours on high. However, you could leave the mixture on low for up to 10 hours. When it's close to dinner time, add the dried macaroni noodles and stir. Then cover and slow cook on high for another 30-45 minutes. Once the pasta is soft, stir in the shredded cheese and cilantro. Serve warm, with additional cheese and cilantro if desired.
Calories: 550kcal | Carbohydrates: 45g | Protein: 32g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 941mg | Potassium: 814mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1370IU | Vitamin C: 32.6mg | Calcium: 232mg | Iron: 5.9mg