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
- 2 lbs ground beef
- 1 medium onion chopped
- 46 oz tomato juicecan (1 can)
- 28 oz diced tomatoes (1 can)
- 3 celery ribs chopped
- 3 Tbsp brown sugar
- 2 Tbsp chili powder
- 1 tsp salt
- 1 tsp prepared mustard
- 1/4 tsp pepper
- 16 oz kidney beans rinsed and drained (1 can)
- 1 c. uncooked elbow macaroni
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.
Cook on low 6-8 hours.
One hour before the dish is done add pasta and let cook for the last hour.
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