Ingredients

1 small onion, diced

2 cloves garlic, minced

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (24 oz) jar marinara sauce or tomato sauce

1 (10 oz) can diced tomatoes with green chilies (optional)

2 tbsp chili seasoning (or to taste)

1 tsp smoked paprika

Salt and pepper, to taste

2 cups beef broth

2 cups uncooked elbow macaroni

2 cups shredded cheddar or Colby Jack cheese

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Instructions

Brown the beef: In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat and stir in garlic for 30 seconds.

Assemble the chili: Transfer beef mixture to the slow cooker. Add beans, marinara sauce, diced tomatoes, chili seasoning, paprika, salt, pepper, and broth. Stir well.

Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

Add pasta: Stir in uncooked macaroni during the last 30 minutes of cooking.

Finish with cheese: Once pasta is tender, stir in cheese until melted and creamy.

Serve hot with your favorite toppings.

Notes

Cooking Tips

Prevent mushy pasta: Add macaroni only during the final 30 minutes.
Extra creamy: Stir in ½ cup cream cheese or sour cream with the shredded cheese.
Thicker chili mac: Leave the lid off for the last 10–15 minutes if needed.
Make-ahead friendly: Chili base can be cooked ahead; add pasta and cheese just before serving.

Variations

Spicy Chili Mac: Add cayenne pepper, jalapeños, or hot sauce.
Chicken Chili Mac: Substitute ground beef with ground chicken.
Vegetarian Version: Skip meat and add extra beans, lentils, or diced bell peppers.
Tex-Mex Style: Use taco seasoning and top with tortilla chips and avocado.
Extra Cheesy: Mix in mozzarella or pepper jack along with cheddar.

Author: Emma
Prep Time: 15 minutes
Cook Time: 4-6 hours (LOW) or 2-3 hours (HIGH)

Nutrition

Serving Size: 1 serving
Calories: 520
Sodium: 820mg
Fat: 26g
Carbohydrates: 45g
Fiber: 7g
Protein: 28g