Crocked Chili Mac

By á-47

Ingredients

• 1 1/2 lb. ground beef
• 1 cup chopped onion (1 large)
• 4 cloves garlic, minced
• 1 15-oz. can chili beans in chili gravy, undrained
• 1 14/5-oz. can diced tomatoes and green chiles, undrained
• 1 1/4 cups beef broth
• 3/4 cup chopped green sweet pepper (1 medium)
• 1/2 of a 6 oz. can tomato paste (1/3 cup)
• 1 Tbsp. chili powder
• r1 1/2 tea. ground cumin
• 1/4 tea. salt
• 8 oz. dried elbow macaroni
• 1 tbsp. vegetable oil
• Shredded cheddar cheese (optional)

Preparation

Step 1

In a large skillet cook ground beef, onion, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

Transfer meat mixture to a 4-5 q.t slow cooker. Stir in chili beans in gravy, tomatoes and chiles, broth, sweet pepper, tomato paste, chili powder, cumin and salt. cover and cook on high-heat setting for 2-3 hours.

Meanwhile, cook macaroni according to package direction; drain. rinse with cold water; drain again. Transfer cooked macaroni to a container, drizzle with oil; toss gently to coat. Cover and chill until ready to put in slow cooker.

About 10 minutes before serving stir in macaroni and reheat. Stir before serving. Sprinkle each serving with cheese (if using).