Crockpot Cheesy Chili Mac
Author Catherine’s Plates
Ingredients
- 1 lb Ground beef
- 1 Onion, chopped
- 1 Bell pepper, chopped
- 1 TBS Cooking oil
- 1 (14 oz) can Diced tomatoes
- 1 (4 oz) can Diced green chilis
- 1 TBS Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 4 cups Beef broth
- 10 oz Uncooked pasta (rigatoni or elbow)
- 2 cups Shredded cheddar cheese
Instructions
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Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 4–5 minutes. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no longer pink. Drain any excess fat.
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Transfer the cooked beef, peppers and onions to the crockpot. Stir in the diced tomatoes, diced green chilis, chili powder, ground cumin, black pepper, salt, garlic powder and beef broth until well combined.
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Cover and cook on low for 6 hours or on high for 4 hours. When the time is up, remove the lid and stir in the uncooked pasta, making sure it is submerged in the liquid. Cover again and cook an additional 30–45 minutes, or until the pasta is tender.
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Turn off the crockpot and stir in the shredded cheddar cheese until melted and evenly distributed. Taste and adjust seasoning if needed. Let the dish rest for a few minutes before serving to allow it to thicken slightly.