CHILI MACARONI AND CHEESE

Chili Macaroni and Cheese image

What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 5h25m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 646mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 7g fiber), Protein 35g protein.

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