Slow Cooker Chili Mac

Serves 6 in about 4 hours. A slow cooker recipe built around extra ground beef and sour cream.

Ingredients

• 1 lb extra lean ground beef or lean ground turkey (93%-97% lean)
• 1 yellow onion, diced
• 4 lg garlic cloves, pressed or finely minced
• 1 bay leaf
• 2 tablespoons chili powder (mild)
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• ½ teaspoon kosher salt (or ¼ tsp table salt)
• ½ teaspoon pepper
• ¼ teaspoon cayenne pepper (optional)
• 1 can diced green chiles, mild
• 1 (14 oz) can diced tomatoes (with juice)
• 3 cups beef broth** (low sodium)
• 2 teaspoons beef bouillon
• 2 (14 oz) cans beans (red kidney, black, or pinto) drained & rinsed
• 1 (6 oz) can tomato paste
• 2 cups small elbow macaroni (or 8 oz other pasta) dry
• Shredded cheddar cheese
• Sour cream

Method

1. Stir in the meat, onion, garlic, bay leaf, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper. Stir. If your ground beef isn't lean, just brown it and drain fat before adding.
2. Stir in the diced green chiles, diced tomatoes, beef broth, bouillon, beans, and tomato paste. Mix well.
3. Simmer on Low for 6-8 hours, or High for 3-4 hours.
4. If you add the pasta dry, add it 20 minutes before serving and cook on Low. If adding cooked pasta, add just before serving.
5. Taste and adjust salt, if needed. Garnish with your choice of sour cream, cheese, avocado, diced onion, corn chips, cilantro, etc.

More slow cooker ideas are in the slow cooker collection.