Canned Chili Macaroni Slow Cooker 4-Ingredient. My brother loves this super filling and cheap meal when money is low. Only 4 simple things make a yummy, warm comfort food that tastes super fancy.
This easy slow cooker meal with canned chili and macaroni is what my brother makes when cash is short and days are busy. It’s so full and cozy, and tastes like you spent lots of time and money on it. All cooks in the slow cooker: canned chili, broth, dry macaroni, and cheese mix into thick, shiny beef-and-bean pasta that’s pure hug-in-a-bowl food. Great for busy nights when you need something big, low-cost, and no-fuss that feeds many or saves for later.
Whip up this budget hero in your slow cooker! Canned chili, broth, macaroni, and cheese blend into a thick, cheesy pasta packed with beefy flavor. Super filling for 6, ready in hours with zero hassle. Top with extra cheese or sour cream, pair with toast or veggies—cozy perfection on a dime!
Scoop right from the cooker into bowls. Add more cheese or sour cream if you want. It goes great with green salad, steamed veggies, buttered toast, or garlic bread to dip in the thick sauce. Try cornbread, chips, or pickle slices too—they balance the rich taste and make it last longer.
Servings: 6
Ingredients
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3 cans (15 oz each) canned chili with beans
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3 cups low-salt beef broth (or water)
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3 cups dry elbow macaroni (about 12 oz)
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2 cups shredded cheddar cheese, split
Canned Chili Macaroni Slow Cooker: Directions
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Spray a 4- to 6-quart slow cooker lightly with nonstick spray. This stops sticking and cleans up easy.
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Dump in the canned chili with beans. Spread it flat with a spoon.
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Pour in the beef broth (or water). Stir good to mix with chili. Break up lumps so liquid spreads even.
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Put on the lid. Cook on HIGH 1 hour, or LOW 2 hours, till hot and bubbly at edges. This mixes flavors and warms the liquid.
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Stir the hot mix. Add dry macaroni. Stir lots so all pasta sits under liquid. Push down any dry bits with a spoon.
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Cover. Cook on HIGH 20-30 minutes. Stir once midway. Pasta should be soft but not soggy. Check at 20 minutes—cook extra 5-10 if needed and liquid is high.
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When pasta is done and mix is thick and saucy, switch to WARM or OFF. Stir in 1 1/2 cups cheese till it melts and gets creamy.
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Taste. Add salt or pepper if you like (depends on your chili). Sprinkle last 1/2 cup cheese on top. Cover 3-5 minutes to melt gooey.
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Serve hot from cooker. If too thick after warming, stir in a bit hot water or broth.