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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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This recipe has appeared on my menus once a month for more than 40 years-it's never failed to please. I've also turned it into a soup by adding a can of beef broth. - Marie Posavec, Berwyn, Illinois Ingredients:
1 pound ground beef, 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) tomato sauce |
1 envelope chili seasoning |
2 garlic cloves, minced |
1 package (7 ounces) elbow macaroni, cooked and drained |
salt and pepper to taste |
Directions:
1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. Yield: 4-6 servings.
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