Southwest Chili Mac / Slow Cooker
Such a satisfying full flavor meal! You can easily taste all the Southwest spices and all the beans and beef bring it together! We loved this one from the first time we tried it and it makes for fantastic left overs and freezes just as nice for future meals.
Equipment
- 1 slow cooker / crock pot
- 1 skillet
Ingredients
- 1 Medium Onion chopped
- 1 Green Pepper chopped
- 1 Red Pepper chopped
- 3-4 Garlic Cloves Minced
- 1 Pound Ground Beef
- 2 cups Elbow Macaroni
- 15 oz Fire Roasted Tomatoes
- 15 oz Canned Black Beans drained.
- 15 oz Canned Pinto Beans drained.
- 4 cups Beef Broth
- 1 – 8 oz Bag shredded Cheddar cheese
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Oregano
- 1/4 Teaspoon Cayenne Pepper more or less is optional
- Black Pepper to taste
Instructions
- Chop red pepper, green pepper and onion, set aside.
- Add ground beef to a skillet with paprika and brown it. Add the peppers and onions and over medium heat until they are tender. Then add garlic, cover and simmer a few minutes on low.
- Into the slow cooker add the meat mixture, beef broth, tomatoes, black beans, pinto beans, pasta, cumin, oregano, salt, cayenne pepper and black pepper to taste then stir well.
- Put on high for 1.5 hours or low for 3 hours. When cooked add the bag of cheese and place the cover back on until melted. Serve
Video
Notes
Any pasta or bean combination could be used and you also substitute the beef for ground turkey or chicken.