Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, January 14, 2013


2 lbs lean ground beef
1 cup chopped green bell pepper
1 cup chopped yellow onion
2 large garlic cloves, chopped
1 can (28-oz) diced tomatoes, undrained
1 can (15-oz) chili beans, undrained
1 can (6-oz) tomato paste
1 1/2 cans water
1 1/2 tbsp chili powder
1 1/2 tsp seasoned salt
1 tsp cumin
1/2 tsp freshly ground black pepper
2 cups (uncooked) elbow macaroni
1 cup grated cheddar cheese

Brown the ground beef in a large skillet with the bell pepper, garlic and onion until the beef is no longer pink, stirring to break up beef; drain well.

Place the drained beef into a crock pot/slowcooker and add the tomatoes, beans, tomato paste, water, chili powder, salt, cumin, and black pepper. 

Place lid on cooker and cook on low setting for 6 to 8 hours.

20 minutes before the end of the cooking time, prepare the macaroni according to the package directions; drain.  Pour the cooked macaroni into the slow cooker, replace lid, and cook until heated through.

To serve, garnish each serving with some of the cheddar cheese.

Yield: Approximately 3 1/2 quarts.

Note: This is a free stock photo and and not an actual picture of this chili mac.

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