Turn leftover macaroni into a main dish with this slow cooker chili.
15m
PREP TIME
3hr
COOK TIME
356
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
-
2
pounds
lean
ground beef
![substitution]( "substitution")
Substitutions available
/ ground turkey
- 2 packages McCormick® Chili Seasoning Mix
- 1 can (14 1/2 ounces) diced tomatoes
- 2 cans (8 ounces each) tomato sauce
- 1 cup coarsely chopped bell pepper
- 1 cup frozen or canned whole kernel corn
-
1
cup
elbow macaroni, cooked and drained (about 2 1/4 cups)
![substitution]( "substitution")
Substitutions available
/ rotini pasta
- 1 cup shredded Cheddar cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker.
- 2 Stir in Seasoning Mix, tomatoes, tomato sauce, bell pepper and corn until well blended. Cover.
- 3 Cook 6 hours on LOW or 3 hours on HIGH. Stir in cheese and cooked macaroni during the last 10 minutes of cooking.
TIPS AND TRICKS
Slow Cooker Tip: For best results, do not remove cover during cooking.
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