Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 2 cups beef broth
  • 2 tbsp chili seasoning
  • 1 tbsp tomato paste
  • 2 cups uncooked elbow macaroni
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup whole milk
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add ground beef and onion, cooking until the meat is brown and onions are translucent. Note: This builds the umami base.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, then transfer the mixture into the slow cooker.
  3. Pour in the diced tomatoes, drained kidney beans, beef broth, tomato paste, and chili seasoning. Stir until the paste is fully blended into the liquid.
  4. Cover and cook on High for 3-4 hours (or Low for 7-8 hours) until the chili is thick and aromatic.
  5. Thirty minutes before serving (on high) or one hour (on low), stir in the uncooked macaroni. Note: Adding it too early leads to mushy pasta.
  6. Cook until the pasta is tender but still has a slight bite.
  7. Turn the slow cooker to the Warm setting.
  8. Stir in the whole milk and shredded cheddar cheese slowly.
  9. Fold the cheese in until the sauce is velvety and completely melted.
  10. Season with salt and black pepper to taste.