Tried and True Chili Mac

I had put a sticky note on this recipe in my Better Homes and Gardens Special issue, called Essential Slow Cooker.

1 1/2 pounds ground beef
1 large onion, chopped
3 cloves of garlic, minced
1 15 ounce can chili beans in chili gravy
1 14 oz can diced tomatoes and green chilies undrained
1 cup beef broth
1 medium green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
8 ounces dried cavatappi or macaroni, cooked.
Shredded cheddar cheese (optional)

In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

In a 3 1/2 to 4 quart slower cooker, combine meat mixture, chili beans, tomatoes and green chilies, broth, bell pepper, chili powder, cumin and salt.

Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stir in cooked pasta. If desired, top with cheese.

Makes 6 servings.