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Slow Cooker Cincinnati Chili Mac is comfort food at its finest. Slow Cooked Chili with a Cincinnati flair throw in some pasta and cheese and you set.

Slow Cooker Cincinnati Chili Mac

Slow Cooker Cincinnati Chili Mac is comfort food at its finest. Slow Cooked Chili with a Cincinnati flair! Throw in some pasta and cheese and you are set.
Course Chili, Slow Cooker
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 10
Author Quinn Caudill

Ingredients

  • 1.5 pounds ground beef
  • 1 medium onion, chopped
  • 1 can diced green chilies
  • 1 tsp salt, divided
  • 2 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 tsp cocoa powder
  • 1 bay leaf
  • 2 cups beef broth
  • 2 (15 oz) cans diced tomato
  • 2 (15 oz) low sodium chili beans, drained
  • 1 (10.5 oz) can El Pato tomato sauce
  • 4 oz Velveeta cheese, cubes
  • 4 oz cream cheese, cubed
  • 1 (16 oz) box elbow macaroni, cooked and drained
  • toppings, Cheddar cheese, diced onions, hot sauces.

Instructions

  1. In a large pan, over medium heat, brown ground beef, onions and green chilis. about 7-10 minutes. Drain off excess fat and place in slow cooker.

  2. Add to the meat In the slow cooker the next 10 ingredients, through El Pato sauce. Stir to combine. 

  3. Cook on low for 4.5 hours. Remove Bay leaf.

  4. Cook Pasta according to package directions. Drain, of not rinse. Stir in a little olive oil to keep pasta from sticking. Set aside.

  5. Stir in cream cheese and Velveeta. When combined add cooked pasta. Cook on high for another 30 minutes until cheese is melted.

  6. Serve with grated cheese, chopped onions, and hot sauce, if desired.

  7. Enjoy!!

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2017