crock pot chili mac & cheese
garlic minced in olive oil
1 white onion diced
8 ounces of grass-fed beef
4 cups organic chicken broth
1 -28 ounce can tomato sauce
1- 14.5 ounce can diced tomatoes ( I had to add this into my bowl of chili later after it was all cooked because my family has an issue with chunky sauce lol) I love chunky tomatoes in sauce.
1 can kidney beans drained and rinsed
1 can corn drained and rinsed
1 can black beans cumin and chili spices. DO NOT drain (Kuner’s southwest brand found at Mariano’s)
1 can great white northern beans drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoons cumin
salt and pepper to taste
10 ounces of elbow pasta
shredded cheddar cheese
Add oil to the pan. Brown grass-fed beef in pan. I usually don’t drain this beef because there are so little juices/fat leftover. I keep it in for added flavor. Add onion and garlic and cook for another 5-10 minutes to let onion and garlic settle.
Add beef mixture to crock pot. Add in the ingredients up to the salt and pepper. Stir.
Set crock pot on low for 6 or 8 hours.
When there is about 30 minutes left add the elbow pasta and stir. Continue to cook until timer is done.
I put out the sour cream, cheddar cheese, and chives on a cute platter with spoons for everyone to grab.
I put out the Fritos as well for an added treat. They are pretty delicious in chili if you’ve never tried before.
I also serve my chili with homemade cornbread. If I want to wing it I grab a box of Jiffy cornbread. The other recipe would be another blog lol.
Serve and enjoy. I can bet they will be back for seconds.