There’s something about a slow cooker meal that feels like a gentle hug after a long day. This slow cooker chili with noodles fills the house with a rich, smoky scent that sneaks under your nose, wrapping around you even before the first bite. It’s the kind of dinner you can set and forget, then come back to a steaming pot of comfort waiting patiently on the stove. The noodles, soft and tender, mingle seamlessly with the hearty chili, turning a classic into something unexpectedly satisfying.
One evening, I was halfway through tidying up when the smell caught me off guard—spicy, warm, and just a little bit sweet. I meant to wait for the full cook time, but honestly, I snuck a bite a little early. The noodles weren’t quite done, but the mix of beans, tomato, and spices was already so comforting. It reminded me of those imperfect moments in the kitchen when you’re juggling too many things, but the food still turns out pretty great. I think that’s the charm here: it doesn’t need to be flawless to feel like home.
Why You’ll Love It
– It’s hands-off cooking that still delivers deep, layered flavors you’d expect from a long simmer.
– The noodles add a comforting twist, making the chili feel like a full meal without extra sides.
– It’s simple — and that’s kind of the point. No fancy techniques, just good ingredients doing their thing.
– Perfect for busy days when you want dinner ready without hovering.
– A little bit messy sometimes, especially when stirring, but isn’t that part of the fun?
If you’re not much of a slow cooker person, this recipe might still surprise you. The combination of tender noodles and spicy chili is a little unusual, but it works in that cozy, unexpected way that sticks with you.
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Slow Cooker Chili with Noodles
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker chili combined with tender noodles, perfect for a satisfying meal with rich flavors and minimal effort.
Ingredients
1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces egg noodles
2 tablespoons olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add ground beef and cook until browned, breaking it up with a spoon, about 5-6 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked beef, onions, and garlic to the slow cooker.
Add diced tomatoes, kidney beans, black beans, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 5 hours.
After 5 hours, add the egg noodles to the slow cooker, stirring to submerge them in the chili mixture.
Cover and cook on low for an additional 1 hour, or until the noodles are tender.
Stir the chili and noodles before serving to combine everything evenly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes
You don’t need anything fancy to pull this off — just a reliable slow cooker and a sturdy spoon for stirring. When serving, I usually pair it with a simple green salad or some crusty bread to soak up the sauce. If you’re feeling adventurous, a sprinkle of cheese or a dollop of sour cream adds a nice creamy contrast. I haven’t tested all sorts of noodle types here, but egg noodles are my go-to; they hold up without turning mushy too fast. For a variation, swapping ground beef for turkey or even a plant-based meat substitute could work, though the flavor profile will shift a bit. Sometimes I add a pinch of cinnamon or a splash of beer in the slow cooker for an extra layer of warmth — it’s a little unconventional but worth a try if you’re curious.
FAQ
Q: Can I use a different type of noodles?
A: Egg noodles work best here because they cook evenly in the slow cooker, but feel free to experiment with other short pasta. Just watch the timing closely.
Q: What if I forget to add the noodles on time?
A: No worries. You can always cook them separately and mix them in before serving.
Q: Can this be made vegetarian?
A: Sure, try swapping the ground beef for a plant-based alternative or extra beans, but the flavor will be different.
Q: How spicy is this chili?
A: It’s medium heat with a smoky undertone, but you can adjust the chili powder to your taste.
If you’re ready for a meal that feels like a warm blanket on a cold night, give this slow cooker chili with noodles a try. It’s a little bit rustic, a little bit comforting, and totally worth the wait.