Beefy Chili Mac #SundaySupper

Beef Chili Mac
Beefy Chili Mac made slow cooker easy. Chunks of tender beef, tomatoey sauce and pasta in one bowl!

This week our #SundaySupper group is breaking out our slow cookers!

Slow cooker recipes are undeniably a hit right now, especially with the Fall and Winter months coming up! There’s no question why — there’s nothing like good, slow cooked comfort food that sticks to your ribs and just makes you happy. Plus, you can set it and forget it — there’s just nothing like slow cooked food. For this Sunday Supper, bring your best slow cooker comfort food recipes to the table. Whatever makes you happy when you need some slow cooker comfort food!

Beef Chili Mac reminds me of the days when I needed to stretch leftovers into tonight’s dinner. That can be a good thing. I created new favorites by combining old ones. Win, win!

Beefy Chili Mac
Leftover roast, some tomato paste, seasonings and leftover macaroni made some tasty dinners.
I like chili made from beef roasts much better than hamburger types of chili. It reminds me of Sloppy Joes, which are great on a bun but no so much fun in a bowl!

For this version of chili mac, I slow cooked a Certified Angus Beef ® brand top round roast.
Beefy Chili Mac

You can make the roast a day ahead like I did or cut it and put it back in the slow cooker and add the rest of the ingredients.
Either way you get a great meal with little effort.

Beefy Chili Mac

Beefy Chili Mac

Beefy Chili Mac

Yield: 6 to 8 servings

Serving Size: 1 cup


  • 1 1/2 to 2 pounds top round roast (I use Certified Angus Beef ® brand)
  • 2 cups beef broth
  • sauce
  • 1 (12 ounce can tomato paste)
  • 1 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon annatto
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 cups pasta (elbows, shells, penne, cavatappi)
  • 1 tablespoon Olive oil
  • 1 medium-sized onion, chopped
  • 1 clove garlic, minced


  • Season roast with salt and pepper. Place it in slow cooker with beef broth. Cook on high for 3 1/2 to 4 hours or until fork tender and can be shred.
  • Remove cooked roast and shred. Reserve broth.
  • Cook pasta according to package directions. Drain and reserve 2 cups liquid.
  • fry onion and garlic in oil.
  • Mix together tomato paste, reserved broth, Worcestershire sauce, chili powder, smoked paprika, annatto, and salt. Add enough of the pasta water to form a sauce. Add onions mixture.
  • Place beef, sauce and pasta in slow cooker. Cook on high for 1 hour. Serve with sour cream, green onion and shredded cheese if desired.
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Food for Thought…Which meals bring back memories of slow cooked comfort food? Maybe a favorite casserole? Soup or stew? I’s love to hear your thoughts in a comment below! 

Try these Slow Cooker Comfort Food Recipes this season from #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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19 Responses to Beefy Chili Mac #SundaySupper

  1. love a good meaty pasta dish, and adding some chili flavor to it sounds great!

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  5. Liz says:

    Such delicious, EASY comfort food!!!

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  7. Cindy Beef Chili Mac is one of my families favorite pasta dishes.
    Arlene Mobley recently posted..Crock Pot Beef Stroganoff #SundaySupperMy Profile

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  9. I know this will be an instant hit with my family! Looks super delicious!

  10. My friends always talks about this dish….I’ll have to send this recipe to her!
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  12. Sue Lau says:

    Seeing the annatto is unusual but it certainly sounds interesting! It does give the sauce a warm tone. I assume your recipe calls for annatto seed. I generally keep it infused as annatto oil. It’s easier for me and I can buy it in Latin markets and tiendas.

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