Slow Cooker Bison Chili with Elbow Macaroni

Follow our step-by-step guide on how to make Slow Cooker Bison Chili with Elbow Macaroni.

1. Step 1

   In a spacious skillet set over medium heat, brown the ground bison, stirring frequently until it transforms into a crumbly, fully cooked texture, which should take about 5 to 7 minutes.

2. Step 2

   Once cooked, transfer the bison to a slow cooker.

3. Step 3

   Next, introduce the chili beans, chili-ready diced tomatoes, fire-roasted diced tomatoes, chopped onion, green bell pepper, ground cumin, chili seasoning, cayenne pepper, garlic powder, and paprika.

4. Step 4

   Give everything a good stir to ensure the flavors meld beautifully.

5. Step 5

   Cover the slow cooker and let it work its magic on the Low setting for 6 to 8 hours, allowing the ingredients to harmonize.

6. Step 6

   About 20 minutes before you're ready to serve, bring a large pot of lightly salted water to a rolling boil.

7. Step 7

   Add the elbow macaroni and cook according to the package instructions until al dente, which should take around 8 minutes.

8. Step 8

   Once cooked, drain the macaroni and fold it into the chili in the slow cooker for the final 20 minutes of cooking.

9. Step 9

   This step adds a delightful heartiness to your dish, making it perfect for sharing with family and friends.

10. Step 10

    Enjoy the rich, comforting flavors that develop over time!.