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As the days grow shorter and the air turns crisp, there's nothing quite like the comforting embrace of a warm meal to brighten your evenings. Imagine this: the aroma of savory spices wafting through your home, luring everyone into the kitchen, eagerly anticipating a hearty dish that warms the soul. That's the magic of Hearty Slow Cooker Chili Mac with Cheddar Delight.

Slow Cooker Chili Mac with Cheddar

Warm up your evenings with a delicious bowl of Hearty Slow Cooker Chili Mac with Cheddar Delight. This comforting dish combines savory chili and creamy macaroni, making it the perfect meal for chilly nights. Simply layer quality ingredients in your slow cooker and let the flavors meld together for hours. In no time, you’ll have a rich, flavorful meal that evokes nostalgia and warmth, perfect for family gatherings or cozy dinners with friends. Enjoy every cheesy, hearty bite!
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Ingredients
  

1 pound ground beef or turkey

1 onion, chopped

2 cloves garlic, minced

1 bell pepper, chopped (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 for heat preference)

Salt and pepper to taste

3 cups elbow macaroni

2 cups shredded sharp cheddar cheese

¼ cup chopped fresh cilantro (for garnish, optional)

Sour cream (for serving, optional)

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent. Drain excess grease if needed.

    Combine Ingredients: Transfer the browned meat mixture into the slow cooker. Add the chopped bell pepper, black beans, kidney beans, crushed tomatoes, and broth. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

      Cook the Chili Base: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, allowing the flavors to meld and the chili to thicken.

        Add Pasta: About 30 minutes before serving, stir in the elbow macaroni into the slow cooker. If your mixture looks too thick, you may add a bit more broth or water. Cover and let it cook until the pasta is tender.

          Cheesy Finish: Once the pasta is cooked, stir in 1 ½ cups of shredded cheddar cheese until melted. Reserve the remaining cheese for topping.

            Serve: Ladle the chili mac into bowls, sprinkle with the remaining shredded cheddar cheese, and garnish with fresh 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