Crock Pot Chili Mac
Chili that simmers all day in your crock pot for the ultimate flavor. Add elbow macaroni at the end to turn it in hearty Crock Pot Chili Mac perfect for busy nights!
Servings: 8 servings
Calories: 391kcal
Ingredients
- 2 pounds ground beef
- 1 medium onion chopped
- 46 ounces canned tomato juice (1 can)
- 28 ounces diced tomatoes (1 can)
- 3 celery ribs chopped
- 3 Tablespoons brown sugar
- 2 Tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon prepared mustard
- ¼ teaspoon pepper
- 16 ounces kidney beans rinsed and drained (1 can)
- 1 cup uncooked elbow macaroni
Instructions
- Cook beef and onion over medium heat until meat is no longer pink; drain.
- Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans.
- Cover and cook on low 6-8 hours.
- One hour before the dish is done add pasta and let cook for the last hour.
Video
Notes
Allow leftovers of this chili mac recipe to cool completely, then store in an airtight container.
FRIDGE: Store the leftovers in the refrigerator for 3-4 days.
FREEZER: Leftover chili mac can be frozen in a freezer safe container for up to 3 months. Allow to thaw in the fridge overnight before reheating.
While you can reheat leftovers in the microwave, I always recommend reheating on the stovetop. Keep in mind that the noodles may have absorbed some extra liquid, so you may need to add a splash of chicken broth or tomato juice when reheating.
Nutrition
Calories: 391kcal | Carbohydrates: 31g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 578mg | Potassium: 1226mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1510IU | Vitamin C: 41.3mg | Calcium: 99mg | Iron: 6.1mg