Ingredients

• 1½ pounds (680 g) ground beef

• 1 can (14.5 oz / 411 g) diced tomatoes, undrained

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 can (15 oz / 425 g) whole-kernel corn, drained

• 1 packet (about 1 oz / 28 g) taco seasoning

• 3 cups (720 ml) beef broth

• 1 can (8 oz / 225 g) tomato sauce

• 2 cups (200 g) uncooked elbow macaroni

• 1 cup (100–115 g) shredded cheddar cheese (optional)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper, or to taste

• Salt, as needed

• 1 small onion, diced (optional)

Instructions

Step 1: Brown the ground beef

1. Heat a large skillet over medium-high heat.

2. Add the ground beef and break it into small pieces with a spatula.

3. Cook for 7–10 minutes, stirring occasionally, until the beef is fully browned and reaches 160°F (71°C).

4. Drain excess grease.

5. Add the diced onion, if using, and cook for another 2–3 minutes.

Step 2: Prepare the slow cooker

1. Transfer the browned beef to your slow cooker.

2. Add the diced tomatoes with their juices.

3. Stir in the drained kidney beans and corn.

4. Sprinkle in the taco seasoning, garlic powder, onion powder, and black pepper.

5. Add the tomato sauce and beef broth.

6. Stir thoroughly until all the ingredients are evenly combined.

Step 3: Slow-cook the chili

1. Cover the slow cooker with its lid.

2. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the flavors have blended and the mixture is hot.

3. Stir occasionally if convenient, keeping the lid closed as much as possible.

4. Taste and adjust the salt and seasonings.

Step 4: Add the macaroni

For the best texture, cook the pasta separately.

1. Bring a pot of salted water to a boil.

2. Add the elbow macaroni and cook according to the package directions until just al dente.

3. Drain the pasta.

4. Stir the cooked macaroni into the slow cooker about 10–15 minutes before serving.

5. If the chili is too thick, add a little extra hot broth.

Alternative: You can cook the dry macaroni directly in the slow cooker by adding it during the final 20–30 minutes with enough additional hot broth. Stir frequently and check for doneness, because pasta cooking times vary and the macaroni can become mushy.

Step 5: Add cheese and serve

1. Stir in the shredded cheddar cheese, if desired.

2. Cover for 3–5 minutes until the cheese melts.

3. Stir gently and serve hot in bowls.

Optional toppings include sour cream, sliced green onions, fresh cilantro, jalapeños, or extra shredded cheese.

Nutrition information

Quick tips for the best results

• Avoid mushy pasta: Add cooked macaroni just before serving.

• Make it spicier: Add chili flakes, cayenne pepper, or diced jalapeños.

• Make it cheesier: Stir in 1–2 cups of cheddar or a little Monterey Jack.

• Make it thicker: Simmer uncovered briefly or reduce the amount of broth.

• Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth to loosen the sauce.

Nut information (allergen information)

• Tree nuts and peanuts: This recipe does not normally contain nuts.

• Dairy: Cheddar cheese, if added, contains milk.

• Gluten: Elbow macaroni typically contains wheat. Use gluten-free pasta if needed.

• Other allergens: Packaged taco seasoning, broth, and canned products may contain additional ingredients or cross-contact warnings. Check the labels.

Enjoy this rich, savory taco chili mac with warm bread, cornbread, or a fresh green salad!