Ingredients
1 pound lean ground beef (90% lean), cooked and drained2 cans (16 ounces each) hot chili beans, undrained2 large green peppers, chopped1 large onion, chopped4 celery ribs, chopped1 can (8 ounces) no-salt-added tomato sauce2 tablespoons chili seasoning mix2 garlic cloves, minced1 package (7 ounces) elbow macaroni, cooked and drainedSalt and pepper to tasteOptional: Shredded pepper jack cheese and sliced jalapeno pepper
Preparation
In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. If desired, top servings with cheese and sliced jalapenos.
