Slow Cooker Chili Mac 🍲🍝:
Ingredients 🍲🍝
– 1 pound ground beef 🥩
– 1 onion, chopped 🧅
– 3 cloves garlic, minced 🧄
– 1 bell pepper, chopped 🌶️
– 1 can (15 oz) kidney beans, drained and rinsed 🥫
– 1 can (15 oz) black beans, drained and rinsed 🥫
– 1 can (14.5 oz) diced tomatoes 🍅
– 1 can (6 oz) tomato paste 🍅
– 1 cup beef broth 💧
– 2 tablespoons chili powder 🌶️
– 1 teaspoon cumin 🌶️
– 1/2 teaspoon paprika 🌶️
– 1/2 teaspoon dried oregano 🌿
– 1/2 teaspoon dried basil 🌿
– Salt and pepper to taste 🧂🌶️
– 2 cups elbow macaroni 🍝
– 1 cup shredded cheddar cheese 🧀
– 1/4 cup chopped fresh cilantro (optional) 🌿
Preparation 🍳
1. Brown the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion, minced garlic, and chopped bell pepper, and cook until softened. 🥩🧅🧄🌶️
2. Combine Ingredients: Transfer the beef mixture to the slow cooker. Add the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, oregano, basil, salt, and pepper. Stir to combine. 🥫🍅💧🌶️
3. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. 🕰️
4. Add Macaroni: About 30 minutes before serving, stir in the elbow macaroni. Cover and cook until the pasta is tender. 🍝
5. Add Cheese: Stir in the shredded cheddar cheese until melted and well combined. 🧀
6. Serve: Garnish with chopped cilantro if desired. Serve the Chili Mac hot and enjoy! 😋
Perfect for a hearty, comforting meal with minimal effort!