This recipe came from a slow cooker cookbook I got for christmas from my parents called "Taste of Home Slow Cooker". This was a really easy recipe and made a lot so it was great for when I had family here! Everyone seemed to love it, even my little ones ( i mixed in some sour cream so it wasn't as spicy).
INGREDIENTS
1 lb lean ground beef (or turkey would be great too!)
4 cans (14-1/2 oz each) mexican diced tomatoes, undrained
2 cans (16oz each) kidney beans , rinsed and drained
2 cups of water
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsely flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
2 cups elbow macaroni
MAKE IT
1. In a large skillet, cook the meat over medium heat until no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through.
2. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
makes about 12 servings!
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