CHEESE TOPPED CHILI MAC

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/slow cooker 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.

Stock photo for reference only.

Not this actual recipe.