Step 1: Prepare the Ground Beef

1. Brown the Meat: Heat a skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon as it cooks. Season lightly with salt and pepper. Drain any excess fat, if needed.
2. Add Aromatics: Stir in the chopped onion, garlic, and red bell pepper. Sauté for 2–3 minutes until fragrant and the vegetables soften slightly.

Step 2: Assemble the Soup in the Crockpot

3. Transfer to Crockpot: Add the browned meat mixture to your slow cooker.
4. Add the Base Ingredients: Stir in the diced tomatoes, Rotel, tomato sauce, kidney beans, black beans, and beef broth.
5. Season: Sprinkle in the chili powder, cumin, smoked paprika, onion powder, and a pinch of salt and pepper. Stir everything together to combine.

Step 3: Slow Cook the Soup

6. Cook Low and Slow: Cover the Crockpot with the lid and cook on low for 4–6 hours or on high for 2–3 hours. This allows the flavors to meld beautifully.

Step 4: Add the Macaroni

7. Add Pasta: About 30 minutes before the cooking time is up, stir in the uncooked elbow macaroni. Replace the lid and continue cooking until the pasta is tender, about 25–30 minutes.

Step 5: Finish with Cheese and Cream

8. Stir in Cheese: Once the pasta is fully cooked, reduce the Crockpot to the “warm” setting. Stir in the shredded cheddar cheese until melted and creamy.
9. Add Cream: Pour in the heavy cream or milk, stirring to combine. Taste the soup and adjust the seasoning with additional salt, pepper, or chili powder if needed.

Step 6: Serve and Garnish

10. Serve: Ladle the soup into bowls and garnish with extra shredded cheese, fresh parsley or cilantro, and a dollop of sour cream if desired. Serve with crusty bread or cornbread for the ultimate comfort meal.