delicious recipes by Ali

crock pot chili mac & cheese

crock pot chili mac & cheese


olive oil

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

sour cream


Fritos-thin ones


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.

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