A classic stovetop chilli mac and cheese recipe has been put to the test in a slow cooker with surprising results. While the hob method remains the writer's favourite, one added ingredient – sour cream – was found to significantly elevate the slow-cooked version of this comforting dish.
The Slow Cooker Experiment
Introduced by a friend, the popular Moribyan chilli mac recipe is traditionally prepared on the hob. After mastering the stovetop method, the writer decided to trial the dish in a trusted Laura Ashley slow cooker. This kitchen gadget is typically reserved for stews, soups, and curries, making the chilli mac an adventurous experiment for autumn and winter cooking.
Despite the slow cooker's convenience for other meals, the writer concluded that the hob version delivers a superior taste. The exact reason remained elusive, but the culinary test was not without its own delicious discovery.
The Secret Ingredient Revealed
The key to improving the slow cooker chilli mac was the incorporation of sour cream. This single addition provided a tangy richness that complemented the hearty flavours of the beef, beans, and spices.
For the preferred stovetop version, the recipe is finished with a spoonful or two of sour cream, a sprinkle of spring onions, and extra cheese, creating what the writer describes as an absolutely scrumptious final dish.
The Winning Hob Recipe
Since the stovetop method reigns supreme, here is the detailed recipe that serves six people and cooks in just 30 minutes.
Ingredients:
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 jalapeño, deseeded and diced
- 1/2 yellow onion, diced
- 1.5 tbsp garlic, minced
- 700g ground beef
- 2.5 tbsp chilli powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1.5 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- Pinch of cayenne powder
- 700ml beef broth
- 2 tbsp light brown sugar
- 1 can diced tomatoes
- 1 can tomato sauce
- 1/2 tbsp Worcestershire sauce
- 1 can kidney beans, rinsed and drained
- 340g elbow pasta
- 2 tbsp coriander, finely chopped
- 1/2 cup cheddar cheese, shredded
- Sour cream and chopped spring onions to serve
Method:
- Heat olive oil in a large pot on a medium heat. Add the pepper, jalapeño, and onion, sautéing until softened.
- Add the garlic and cook until fragrant. Brown the beef, then add all the spices: chilli powder, smoked paprika, cumin, coriander, oregano, salt, black pepper, onion powder, and cayenne. Stir and cook for one minute.
- Pour in the beef broth and add the brown sugar, diced tomatoes, tomato sauce, and Worcestershire sauce. Bring the mixture to a simmer.
- Add the kidney beans and uncooked pasta. Cover with a lid, stirring occasionally, until the pasta is perfectly cooked.
- Once the liquid has been absorbed, stir in the fresh coriander and cheddar cheese. Serve topped with a generous dollop of sour cream, spring onions, and more cheese.
