Slow Cooker Chili Mac ๐Ÿฒ๐Ÿ:

Ingredients ๐Ÿฒ๐Ÿ
โ€“ 1 pound ground beef ๐Ÿฅฉ
โ€“ 1 onion, chopped ๐Ÿง…
โ€“ 3 cloves garlic, minced ๐Ÿง„
โ€“ 1 bell pepper, chopped ๐ŸŒถ๏ธ
โ€“ 1 can (15 oz) kidney beans, drained and rinsed ๐Ÿฅซ
โ€“ 1 can (15 oz) black beans, drained and rinsed ๐Ÿฅซ
โ€“ 1 can (14.5 oz) diced tomatoes ๐Ÿ…
โ€“ 1 can (6 oz) tomato paste ๐Ÿ…
โ€“ 1 cup beef broth ๐Ÿ’ง
โ€“ 2 tablespoons chili powder ๐ŸŒถ๏ธ
โ€“ 1 teaspoon cumin ๐ŸŒถ๏ธ
โ€“ 1/2 teaspoon paprika ๐ŸŒถ๏ธ
โ€“ 1/2 teaspoon dried oregano ๐ŸŒฟ
โ€“ 1/2 teaspoon dried basil ๐ŸŒฟ
โ€“ Salt and pepper to taste ๐Ÿง‚๐ŸŒถ๏ธ
โ€“ 2 cups elbow macaroni ๐Ÿ
โ€“ 1 cup shredded cheddar cheese ๐Ÿง€
โ€“ 1/4 cup chopped fresh cilantro (optional) ๐ŸŒฟ

Preparation ๐Ÿณ
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. ๐Ÿฅฉ๐Ÿง…๐Ÿง„๐ŸŒถ๏ธ

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. ๐Ÿฅซ๐Ÿ…๐Ÿ’ง๐ŸŒถ๏ธ

3. Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. ๐Ÿ•ฐ๏ธ

4. Add Macaroni: About 30 minutes before serving, stir in the elbow macaroni. Cover and cook until the pasta is tender. ๐Ÿ

5. Add Cheese: Stir in the shredded cheddar cheese until melted and well combined. ๐Ÿง€

6. Serve: Garnish with chopped cilantro if desired. Serve the Chili Mac hot and enjoy! ๐Ÿ˜‹

Perfect for a hearty, comforting meal with minimal effort!