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There’s something about the aroma of chili wafting through the house that feels like a warm hug on a chilly day. It evokes memories of cozy family gatherings, laughter around the table, and the soothing warmth that only comfort food can provide. Today, I'm excited to share a recipe that captures that essence perfectly: Hearty Slow Cooker Chili Mac with Cheddar Delight. This dish combines the rich flavors of chili with the comforting texture of macaroni and cheese, creating a meal that is not just filling but also incredibly satisfying. Whether you're feeding a crowd or simply indulging in a cozy night at home, this dish is sure to please.

Slow Cooker Chili Mac with Cheddar

Warm up your day with this Hearty Slow Cooker Chili Mac with Cheddar Delight! This comforting dish blends rich chili flavors with creamy macaroni and cheese, perfect for chilly nights or family gatherings. Easy to prepare in a slow cooker, it combines ground meat, beans, and spices for a satisfying meal. Finish it off with melted cheddar for an indulgent touch. Simple, delicious, and sure to become a family favorite, it's the ultimate comfort food!
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Ingredients
  

1 pound ground beef or turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced (any color)

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

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

1 can (28 oz) crushed tomatoes

2 cups beef or vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust according to your heat preference)

Salt and pepper to taste

3 cups elbow macaroni

2 cups shredded sharp cheddar cheese

¼ cup fresh cilantro, chopped (optional, for garnish)

Sour cream (optional, for serving)

Instructions
 

Brown the Meat: In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef or turkey, cooking until it is fully browned and no longer pink, about 5-7 minutes. Stir in the chopped onion and minced garlic, sautéing for an additional 3-4 minutes until the onion becomes soft and translucent. If there is excess grease, drain it before transferring the mixture.

    Combine Ingredients: Pour the browned meat mixture into the bowl of your slow cooker. Add the diced bell pepper, drained black beans, drained kidney beans, crushed tomatoes, and broth. Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper, stirring until all ingredients are well incorporated.

      Cook the Chili Base: Cover the slow cooker with its lid. Cook on low heat for 6-8 hours or on high heat for 3-4 hours. This allows the flavors to meld beautifully and the chili to thicken to your desired consistency.

        Add Pasta: About 30 minutes before you are ready to serve, carefully stir in the elbow macaroni. If the mixture appears too thick, add a splash more broth or water to achieve your preferred consistency. Cover again, allowing the pasta to cook calmly until it becomes tender.

          Cheesy Finish: Once the pasta is cooked through, stir in 1 ½ cups of shredded cheddar cheese, mixing until it melts into the chili mac. Reserve the remaining cheese for garnishing.

            Serve: Ladle the hearty chili mac into bowls, topping each serving with the reserved shredded cheddar cheese. For an extra touch, garnish with freshly chopped cilantro and a dollop of sour cream, if desired.

              Prep Time: 15 minutes | Total Time: 6-8 hours (depending on cooking method) | Servings: 6-8

                - Presentation Tips: Serve the chili mac in rustic bowls and add a sprinkle of cilantro on top for a pop of color. Pair with crunchy tortilla chips or cornbread on the side for a delightful meal experience!