This slow cooker hidden liver chili mac is a clever and tasty dish! It’s packed with rich flavors from ground beef, spicy chili, and hidden liver for a healthy boost.
Don’t worry, you won’t taste the liver at all! It’s a great way to sneak in some nutrition without anyone knowing. I love serving it with cheese sprinkled on top—so comforting!
Key Ingredients & Substitutions
Ground Beef: This adds rich flavor to your dish. For a healthier option, you could use ground turkey or chicken instead. They work well and keep it light.
Beef Liver: The star of the show! If you’re hesitant about liver, you can substitute with extra ground beef or even blended mushrooms for the umami flavor. However, the liver provides great nutrition.
Pasta: Elbow macaroni is classic for this dish. If you want a whole grain option, try whole wheat macaroni or even chickpea pasta for extra protein.
Beans: Kidney beans are great, but you can use black beans or pinto beans too. They all add to the chili’s texture and flavor!
How Do I Cook Elbow Macaroni Perfectly in a Slow Cooker?
Cooking pasta in a slow cooker can be tricky, but it’s easy with the right timing! You add the uncooked macaroni about 30 minutes before you plan to serve. This way, the pasta absorbs flavors without getting mushy.
- Stir macaroni into the chili mixture right before serving.
- Cover and cook on high for 25-30 minutes, stirring once or twice.
- Check for tenderness before serving. If you need more time, check every 5 minutes.
It’s the perfect way to keep your chili mac creamy and delicious!
Slow Cooker Hidden Liver Chili Mac
Ingredients:
- 1 lb ground beef
- 1/2 lb beef liver, finely chopped or ground
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups elbow macaroni (uncooked)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 2 cups beef broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- Sour cream for serving
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This comforting dish takes about 15 minutes of prep time and 4-5 hours on low or 2-3 hours on high in the slow cooker. Just stir in the macaroni in the last half hour, and you’ll have a delightful meal waiting for you!
Instructions:
1. Prepare the Meat Mixture:
In a skillet over medium heat, cook the ground beef, chopped liver, diced onion, and minced garlic until the meat is browned and cooked through, about 5-7 minutes. Make sure to drain any excess fat before moving on.
2. Combine in Slow Cooker:
Transfer the cooked meat mixture into a slow cooker. Add in chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Stir in the tomato sauce, diced tomatoes, kidney beans, and beef broth until well combined.
3. Slow Cook the Chili:
Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours. This allows all those wonderful flavors to meld together nicely.
4. Add the Macaroni:
About 30 minutes before you plan to serve, stir in the uncooked elbow macaroni and shredded cheddar cheese into the mixture. Cover again and cook on high until the macaroni is tender, which should take about 25-30 minutes.
5. Serve and Enjoy:
After everything is cooked properly, give it a good stir. Serve the chili mac topped with extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or parsley for garnish. Enjoy your comforting, wholesome hidden liver chili mac!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great leaner alternative and will still provide delicious flavor. Make sure to adjust the cooking time if needed, as turkey may cook slightly quicker than beef.
How Can I Make This Recipe Gluten-Free?
To make this chili mac gluten-free, simply substitute the elbow macaroni with a gluten-free pasta option. There are plenty of gluten-free pasta varieties available that work well in this recipe!
Can I Make This Ahead of Time?
Yes, you can prepare the entire dish ahead of time and store it in the fridge for up to 2 days before cooking. Just assemble the ingredients in the slow cooker and then cook when you’re ready to eat.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop over low heat, adding a splash of broth if it seems too thick.
