This hidden liver chili mac is a fun twist on a classic! Packed with hearty beef, beans, and a secret ingredient—liver—that you won’t even notice. The slow cooker makes it super easy!
Everyone in my family loves it, and honestly, I feel like a genius sneaking in that liver! Just mix it all in, let it cook, and enjoy a creamy, cheesy meal that’s full of flavor and surprises.
Key Ingredients & Substitutions
Beef Liver: This is the star ingredient that adds hidden nutrition. If you’re not a fan of liver, you can substitute with ground turkey or chicken for leaner meat. You could also skip it altogether; just add more beans for protein.
Ground Beef: I love using ground beef for a rich flavor, but ground turkey is a great alternative if you want something leaner. You can even mix it up with ground pork for a different taste.
Beans: Kidney and black beans are my top choices for this recipe, providing texture and fiber. If you don’t have them, you can use pinto beans or chickpeas instead. Just make sure they’re cooked or canned to save time.
Cheddar Cheese: Sharp cheddar really enhances the flavor, but feel free to use any cheese you enjoy, like Monterey Jack or a dairy-free option for dietary needs.
How Do I Get My Macaroni Just Right?
Adding uncooked macaroni at the right time is crucial for perfect texture. If you add it too early, it may turn mushy. Follow these steps for great results:
- Cook the chili for 4 hours before adding the macaroni.
- Add it in and stir gently. You may need a bit more broth if it looks thick.
- Cover and cook for an additional 30-45 minutes to ensure it’s tender but still holds its shape. Keep checking to avoid overcooking!
These tips will help you create a comforting, easy meal that your family will love. Enjoy the cooking process and the delightful dish you’ll create!
Slow Cooker Hidden Liver Chili Mac
Ingredients You’ll Need:
For the Chili Base:
- 1/2 pound beef liver, finely chopped or ground
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth or water
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
For the Macaroni:
- 2 cups elbow macaroni, uncooked
- 1 to 1 1/2 cups shredded sharp cheddar cheese
For Toppings:
- Sour cream for topping
- Fresh parsley or cilantro, chopped, for garnish
How Much Time Will You Need?
This delicious recipe requires about 15 minutes for preparation and then about 5 hours in the slow cooker. You’ll spend 4 hours cooking the base and then an additional 30-45 minutes after adding the pasta. It’s an easy, set-it-and-forget-it meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Cooking the Meat:
Start by heating a large skillet over medium heat. Add the ground beef and beef liver, cooking until fully browned and cooked through. As you cook, make sure to break up any larger chunks. Once browned, carefully drain off any excess fat before moving to the next step.
2. Sautéing the Veggies:
Now, add the diced onion and minced garlic to the skillet. Sauté everything together for about 2-3 minutes, or until the onion becomes soft and translucent. This will bring out all those yummy flavors!
3. Mixing it All Together:
Transfer the cooked meat mixture into your slow cooker. To this, add in the kidney beans, black beans, diced tomatoes (with juices), tomato sauce, and beef broth. Then sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything well to combine all the ingredients.
4. First Cook Time:
Cover the slow cooker and set it to cook on low for 4 hours. This slow cooking allows all the flavors to meld together beautifully.
5. Adding the Macaroni:
After 4 hours, gently stir in the uncooked elbow macaroni. If it looks a bit thick, don’t hesitate to add a splash more broth or water to keep everything from getting too dry.
6. Final Cook Time:
Cover the slow cooker again and cook for an additional 30-45 minutes, or until the macaroni is fully tender. Keep an eye on it to ensure the pasta cooks just right!
7. Melting the Cheese:
Once the macaroni is tender, sprinkle the shredded cheddar cheese evenly over the top. Cover the slow cooker one last time and let it cook for another 5 minutes until the cheese is melted and gooey.
8. Serve and Enjoy:
Now it’s time to dig in! Serve your delicious chili mac in bowls, topped with a dollop of sour cream and a sprinkle of fresh parsley or cilantro for an extra touch of flavor. Enjoy this hearty, nutritious meal with family and friends!
Every bite is creamy and packed with flavor, making sure no one suspects that liver is hiding in there!
Can I Substitute the Beef Liver?
Absolutely! If you’re not comfortable using beef liver, you can replace it with more ground beef or even ground turkey for a leaner option. Just keep in mind that it will alter the flavor and nutritional profile slightly.
Can I Use Different Types of Beans?
Yes! While kidney and black beans work great, you can also substitute with pinto beans, chickpeas, or any other beans you have on hand. Just make sure they’re cooked or canned for convenience.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm gently on the stove, adding a splash of broth if it seems dry.
Can I Prepare This in Advance?
Definitely! You can prep the meat and vegetable mixture a day ahead and store it in the fridge. Just combine it with the rest of the ingredients and start slow cooking the next day for a quick meal!
