This chili mac has regularly appeared on my family menus for more than 40 years, and it's never failed to please at potlucks and bring-a-dish gatherings. Sometimes I turn it into soup by adding a can of beef broth.

Ingredients

  • 1 pound lean ground beef (90% lean), cooked and drained
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 2 large green peppers, chopped
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 2 tablespoons chili seasoning mix
  • 2 garlic cloves, minced
  • 1 package (7 ounces) elbow macaroni, cooked and drained
  • salt and pepper to taste
  • optional: shredded pepper jack cheese and sliced jalapeno pepper

Directions

  1. In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, 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.