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Slow Cooker Beef Chili Mac

This zippy chili mix is served over gluten-free elbow pasta then topped with shredded cheddar and Fritos corn chips.
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Prep Time 25 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course, Soup
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1½ pounds ground beef
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 15-ounce can chili beans in chili gravy undrained
  • 1 14½-ounce can diced tomatoes and green chiles undrained
  • 1 cup beef broth
  • 1 medium red bell pepper chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 8 ounces dried gluten-free elbow macaroni
  • shredded cheddar cheese for topping
  • Fritos corn chips for topping

Method
 

  1. In a large skillet cook ground beef, onion, and garlic over medium heat until meat is brown and onion is soft. Drain off and discard fat.
  2. Place meat mixture, undrained chili beans, undrained tomatoes and green chiles, broth, bell pepper, chili powder, cumin, and salt in a 3½- or 4-quart ceramic slow cooker.
  3. Cover and cook on low-heat setting for 4-6 hours or on high-heat for 2-3 hours.
  4. Cook gluten-free pasta according to package directions. Drain.
  5. Serve chili mixture over cooked pasta. Top with shredded cheddar cheese and Fritos corn chips.

Notes

Due to the fragile nature of gluten-free pasta, I recommend storing leftover chili and pasta in separate containers.