Ingredients
Equipment
Method
Brown the beef and build flavor
- Brown the ground beef in a large skillet over medium-high heat for 6–8 minutes, breaking it into crumbles until no pink remains; drain excess fat.
- Add the diced onion and cook for 3–4 minutes over medium-high heat until softened, scraping up browned bits.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Season the beef mixture with chili powder, ground cumin, smoked paprika, kosher salt, and black pepper; stir for 30 seconds to coat evenly.
- Transfer the seasoned beef mixture to a slow cooker (6-quart).
Slow cook the chili base
- Add the kidney beans, black beans, crushed tomatoes, diced tomatoes, beef broth, and tomato paste to the slow cooker and stir until evenly combined.
- Cover and cook on LOW for 5–6 hours or on HIGH for 2½–3½ hours until the sauce is hot and well blended, with visible bubbles around the edges.
Cook macaroni and finish with cheddar
- Add the uncooked elbow macaroni during the final 25–35 minutes, stir well, cover, and cook on HIGH until tender but not mushy.
- Stir 2 cups of the shredded sharp cheddar cheese into the hot chili mac until completely melted and the sauce looks thick and cheesy.
- Sprinkle the remaining ½ cup shredded sharp cheddar cheese over the top, cover for 3–5 minutes until melted, then let the surface settle.
- Serve in generous bowls and finish with the thinly sliced green onions.
Notes
For best texture, add the macaroni only in the final 25–35 minutes so it stays firm (avoid overcooking). Store leftovers in an airtight container in the fridge for 3–4 days; freeze yes (up to 2 months), but note pasta may soften after thawing. For a lighter option, use lean or extra-lean ground beef and reduce cheddar slightly.