This Slow Cooker Chili Mac and Cheese is hearty, delicious, and loaded with beef and veggies. Load up your Crockpot for this easy weeknight dinner.
Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
Follow Me on Instagram:
Follow Me on Facebook:
Follow Me on Pinterest:
Email Me: StaySnatchedToo@Gmail.com
Here is a link to the full printable recipe:
Here are my Amazon Affiliate Links to the items used in the recipe:
Meat Chopper:
Crockpot:
Ingredients
1 cup chopped onions
1/2 cup chopped red peppers
1/2 cup chopped green peppers
3 garlic cloves Minced
1 pound ground beef or ground turkey
2 cups elbow macaroni
15 oz fire roasted tomatoes
15 oz canned black beans Drained. You can use any canned beans you like.
15 oz canned chili beans Drained.
1 cup beef broth
1 cup shredded cheddar cheese I use sharp.
1 cup shredded Monterey jack cheese
Homemade Chili Seasoning
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano Dried or ground.
1 teaspoon cayenne pepper Optional for spicy. Adjust to taste.
salt and pepper to taste
Instructions
Heat a skillet on medium-high heat.
Add the ground beef and the chili seasoning. Break down the ground beef with a meat chopper.
Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
Add in the red peppers, green peppers, onions, and garlic. Cook until the vegetables are soft.
Add the cooked beef and vegetables to the slow cooker along with the remaining ingredients (with the exception of the cheese).
Cook on Low for 3 to 3 1/2 hours or on High for 1 1/2 to 2 hours. Check in periodically. It has finished cooking when the pasta is soft.
About 10-15 minutes prior to serving, add the cheese to the cooker. Sprinkle it throughout the top.
Allow 10-15 minutes for the cheese to melt.
Cool before serving.