Ingredients:

  • 1 lb (450g) ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can kidney beans, drained and rinsed
  • 1 (15 ounce/425g) can black beans, drained and rinsed
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (8 ounce/227g) can tomato sauce
  • 1 packet (1 ounce/28g) chili seasoning
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup (240ml) beef broth
  • 1 pound (450g) elbow macaroni, uncooked
  • 2 cups (475ml) milk
  • 4 tablespoons (57g) unsalted butter, cut into cubes
  • 1 teaspoon dry mustard
  • 4 cups (450g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • Optional: 1/4 cup (55g) cream cheese, cubed

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Transfer the cooked beef and vegetables to the slow cooker. Add the kidney beans, black beans, diced tomatoes, Rotel, tomato sauce, chili seasoning, chili powder, cumin, smoked paprika, oregano, salt, pepper, and beef broth. Stir well to combine.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Stir in the uncooked elbow macaroni, milk, butter, and dry mustard. Make sure the macaroni is submerged in the liquid.
  6. Cover and cook on high for 30-45 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.
  7. Stir in the cheddar cheese, Monterey Jack cheese, and cream cheese (if using) until melted and smooth.
  8. Ladle into bowls and garnish with chopped green onions, sour cream, and extra shredded cheese, if desired.