Crock Pot Hearty Chili Mac

• Meat

  • 2 lbs Ground beef

• Produce

  • 3 Celery, ribs
  • 1 can Kidney beans
  • 1 Onion, medium
  • 1 can Tomatoes

• Condiments

  • 1 tsp Mustard, prepared

• Pasta & Grains

  • 1 cup Elbow macaroni

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 tbsp Chili powder
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Drinks

  • 1 can Tomato juice

Found on julieseatsandtreats.com

Description

Ingredients

• 2 lbs ground beef
• 1 medium onion, chopped
• 1 can (46 oz) tomato juice
• 1 can (28 oz) diced tomatoes, undrained
• 3 celery ribs, chopped
• 3 Tbsp brown sugar
• 2 Tbsp chili powder
• 1 tsp salt
• 1 tsp prepared mustard
• 1/4 tsp pepper
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 c. uncooked elbow macaroni

Directions

• Cook beef and onion over medium heat until meat is no longer pink; drain. Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans. Cook on low 6-8 hours. One hour before the dish is done add pasta and let cook for the last hour.
• Cook beef and onion over medium heat until meat is no longer pink; drain. Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans. Cook on low 6-8 hours.
• One hour before the dish is done add pasta and let cook for the last hour.

Nutrition