Name: Chili Macaroni and Cheese
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 2-1/2 pounds lean ground beef (90% lean) -; 1 medium onion, chopped -; 1 medium green pepper, chopped -; 1 banana pepper, finely chopped -; 2 cans (28 ounces each) diced tomatoes, undrained -; 2 cans (16 ounces each) kidney beans, rinsed and drained -; 2-1/2 teaspoons chili powder -; 2 teaspoons ground cumin -; 2 cups uncooked elbow macaroni -; 4 cups shredded cheddar cheese -; Optional: Sour cream and additional shredded cheddar cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chili Macaroni and Cheese

1. 2-1/2 pounds lean ground beef (90% lean) -

2. 1 medium onion, chopped -

3. 1 medium green pepper, chopped -

4. 1 banana pepper, finely chopped -

5. 2 cans (28 ounces each) diced tomatoes, undrained -

6. 2 cans (16 ounces each) kidney beans, rinsed and drained -

7. 2-1/2 teaspoons chili powder -

8. 2 teaspoons ground cumin -

9. 2 cups uncooked elbow macaroni -

10. 4 cups shredded cheddar cheese -

11. Optional: Sour cream and additional shredded cheddar cheese -

How to cook deliciously - Chili Macaroni and Cheese

1. Stage

In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours.

2. Stage

Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.