When we are to the last day of the month I love making these dishes that pull all the odd cans or pieced of stuff you have to use from your pantry or refrigerator. The best part for me is that I made it in the slow cooker AND everyone could eat off it for a day or so.
My family liked this because it had tons of chili flavor, just a dash of heat, yet they could add cheese and sour cream to make it comfort food or a splash of extra hot sauce to make it even spicier (you can even add some sliced jalapeno if you like).
Have an older slow cooker or none at all? I love mine and use it all the time. Since I have upgraded I have noticed some things cook faster so watch yours and adjust times up or down until you know what works best in yours.
Slow Cooker Chili Mac
- Ground beef, at least 90% lean
- 4 cloves garlic, minced finely
- 1 onion, diced
- 1 (28 oz) can of tomatoes, diced, crushed, or sauce works
- 1 (16 oz) can of tomatoes
- 1 can kidney beans, drained
- 2 cups beef stock
- 2 tablespoons chili powder (if you like less heat start with 1 and taste)
- 1 teaspoon cumin
- Salt and pepper to taste
- If you like you can add chopped pepper, canned corn drained, black beans drained and rinsed, extra veggies to your liking
- 8 oz elbow pasta
- Sour cream, shredded sharp cheddar cheese, green onions, as desired for serving
- Mix all ingredients except for pasta in the slow cooker bowl. Cook for 6 to 7 hours on low.
- 30 minutes prior to serving stir and add pasta to dish. Stir well every 10 minutes until pasta is cooked usually 20- 30 minutes.
- Serve hot with toppings as desired.