Ingredients
2-1/2 pounds lean ground beef (90% lean)1 medium onion, chopped1 medium green pepper, chopped1 banana pepper, finely chopped2 cans (28 ounces each) diced tomatoes, undrained2 cans (16 ounces each) kidney beans, rinsed and drained2-1/2 teaspoons chili powder2 teaspoons ground cumin2 cups uncooked elbow macaroni4 cups shredded cheddar cheeseOptional: Sour cream and additional shredded cheddar cheese
Preparation
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.
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.
