Cheesy Chili Mac

• 2 lb. ground beef
• 1 c. chopped green pepper
• 1 c. chopped onion
• 2 chopped garlic cloves
• 1 (28 oz.) can tomatoes, undrained
• 1 (15 oz.) can kidney beans, undrained
• 1 (4 oz.) pkg. shredded Cheddar
• 1 (6 oz.) can tomato paste
• 1 1/2 c. water
• 1 1/2 Tbsp. chili powder
• 1 1/2 tsp. season salt
• 1 tsp. ground cumin
• 1/4 tsp. pepper
• 1 (7 oz.) pkg. Creamettes

1. Brown ground beef, onion, green pepper and garlic in slow cooker pot over medium heat on top of range.
2. Remove excess grease.
3. Add tomatoes, beans, tomato paste, water, chili powder, season salt, cumin and pepper.
4. Stir to combine and break tomatoes.
5. Cover crock-pot and slow cook on heating base at setting number 3 for 6 to 8 hours.
6. Twenty minutes before serving, cook Creamettes according to directions on package.
7. Drain and stir into chili.
8. Cover and cook 10 more minutes.
9. Garnish with cheese per serving.
10. Makes 3 1/2 quarts.

ground beef, green pepper, onion, garlic, tomatoes, kidney beans, cheddar, tomato paste, water, chili powder, season salt, ground cumin, pepper, creamettes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988815 (may not work)