Make sure that you wait until the last hour to add the pasta! I made the mistake of doing it right away with the rest of the dish the first time I made this and it was a disaster. The pasta was way overdone, making the whole thing a little bit unpleasant. We still ate it, I just picked the noodles out. You can use whatever pasta that you have on hand to complete this magical crock pot chili mac for your family! Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“The hubby and I both loved this Chili. I liked the addition of pasta to it because you can never have to much pasta in my life! It’s thick and yummy.”
You can leave the pasta out if you want just chili and this is still fantastic.
Ingredients
2 lbs ground beef
1 medium onion, chopped
1 can (46 oz) V8 tomato juice
1 can (28 oz) Hunt’s diced tomatoes, undrained
3 celery ribs, chopped
3 Tbsp Domino brown sugar
2 Tbsp chili powder
1 tsp salt
1 tsp prepared mustard
1/4 tsp pepper
1 can (16 oz) kidney beans, rinsed and drained
1 c. uncooked elbow macaroni
Instructions
Cook beef and onion over medium heat until meat is no longer pink; drain. Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans. Cook on low 6-8 hours.
One hour before the dish is done add pasta and let cook for the last hour.
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Quick Tip: For a thinner bowl of chili mac, add more tomato juice.
Thanks again to Julie’s Eats & Treats for this traditional and tasty recipe.
