Anyone else have a slow cooker right now working over time?! Mine is out and bubbling away multiple times a week in the winter. We are slow cooker people…and we’re pasta people, so today’s Chili Mac is the perfect combination! Bonus, if you use g-free pasta, you can enjoy this one gluten-free too!
Happy slow cooking!! xoPrint
A super easy and delish supper for those cold winter days!
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO) to garnish
- a big pinch of both salt and pepper
- 1 red onion, chopped (reserve some for garnish)
- 2 tablespoons chili powder
- 1 (14 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can corn, drained (we love Trader Joe’s!)
- 1 (15 oz) can black beans, rinsed and drained
- 3 tablespoons mustard (we love a good grainy mustard)
- shredded cheddar cheese to garnish
- one pound of pasta (we use g-free)
- In a large skillet over medium-high heat, brown your ground beef in a big drizzle of EVOO. Once browned and crumbly, stir in a big pinch of both salt and pepper.
- Next, pour your ground beef into your slow cooker along with your chopped red onion, chili powder, diced tomatoes, tomato paste, tomato sauce, corn, black beans and mustard.
- Set your slow cooker on low for 6 to 8 hours or on high for about 3 hours.
- About 20 minutes before you’re ready to serve, put your slow cooker on high and stir in your uncooked pasta. Cover and allow to cook all the way through (about 20 minutes).
- When your pasta is cooked to al dente, ladle into bowls and garnish with some chopped red onion and cheddar cheese.
You can always cook your pasta on the stove and then just stir the cooked pasta into your slow cooker right before you serve it (instead of the slow cooker cooking the pasta for you).