Crockpot Pulled Beef Chili Mac

About This Recipe

Slow cooked pulled beef chili with high protein mac and cheese.

Ingredients

• 2 pounds Top Round (cut into thirds*)
• 1 Tablespoon Chili Powder
• 1 Tablespoon Mexican Oregano
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 2 teaspoons Kosher Salt
• 1 teaspoon Ground Cumin
• ½ teaspoon Black Pepper
• 15 oz can Fire Roasted Crushed Tomatoes
• 2 cups Chicken or Beef Bone Broth
• 2 boxes (6 oz each) Goodles Pasta Shells (or your choice of boxed mac and cheese)
• ¾ cup Milk
• 4 oz Shredded Colby Jack Cheese

Instructions

1. Mix all the pulled beef ingredients together in a Crockpot or slow cooker before adding the chunks of beef.
2. Cover and cook on high for 6-7 hours or low for 8-10 hours until the beef easily shreds with forks.
3. Shred the beef in the pot before adding the pasta shells and stirring everything together. Cover and cook for 30 minutes on high until the pasta is al dente. (You can add more broth or cooking liquid if the pasta is looking dry and needs to cook longer.)
4. Set the Crockpot to its keep warm function and add the cheese seasoning packets and milk, stirring until smooth.
5. Top with the shredded cheese and cover for 15-20 minutes to melt the top layer of cheese before serving.