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Mac and Cheese Slow Cooker Chili

Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 -8 servings

Ingredients

  • 1 slice of sandwich bread ripped into pieces
  • 2 tablespoons almond milk
  • 1 pound lean ground beef
  • 1 pound ground turkey
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion minced
  • 1 red pepper stemmed, seeded and cut into ½ inch pieces
  • 1 green pepper stemmed, seeded and cut into ½ inch pieces
  • 1 jalapeño stemmed, seeded and finely minced
  • 4 garlic cloves peeled and finely minced
  • 3 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • ¼ teaspoon red pepper flakes
  • 1 x 398ml can crushed tomatoes
  • 1 x 28 ounce can diced tomatoes
  • 2 tablespoons raw cocoa powder
  • 1 pound 454g box elbow macaroni
  • 1 cup low sodium beef broth
  • 1 cup strong dark beer or stout
  • 2 x 227g packages 2 cups shredded Daiya cheddar cheese
  • crusty bread & butter for serving

Instructions

  1. Line slow cooker with aluminum foil sheets and coat with vegetable spray, this will prevent the mac and cheese from burning.
  2. Make a panade by mashing the bread and almond milk into a paste in a large bowl using a fork. Using your hands, mix in the beef, turkey, salt and pepper.
  3. Heat oil in a large sauté pan over medium heat. Add onions, bell peppers, japaleno, garlic, chili powder, tomato paste, cumin, oregano and red pepper flakes. Soften until lightly browned approximately 5 minutes, stirring frequently scraping up any browned bits.
  4. Stir in the beef and turkey mixture, breaking up any large piece with a wooden spoon, until no longer pink, about 10 minutes. Stir in crushed and diced tomatoes and cocoa powder. Simmer until thickened, about 5 minutes.
  5. Stir in macaroni, broth, beer and cheese and transfer to prepared slow cooker. Cover and cook until pasta is tender, about 2 hours on high.
  6. Gently stir pasta, adding some hot water if the chili seems too thick. Season with salt and pepper and serve with some toasted, buttered crusty bread on the side.