• Prep Time: 25 mins
  • Cooking Time: 5 hrs
  • Serves: 12

Chili Macaroni and Cheese

  • Recipe Submitted by on

 Ingredients List

  • 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 (16 ounces) shredded cheddar cheese
  • Sour cream and additional shredded cheddar cheese, optional


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.
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.

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