Chili Macaroni And Cheese

• 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

1. 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. 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.

lean ground beef, onion, green pepper, banana pepper, tomatoes, kidney beans, chili powder, ground cumin, elbow macaroni, cheddar cheese, sour cream

Taken from www.tasteofhome.com/recipes/chili-macaroni-and-cheese/ (may not work)