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Ingredients
- 1 lb ground beef
- 4 cans (14 1/2 oz each) Mexican diced tomatoes, undrained
- 2 cans (16 oz each) kidney beans, rinsed and drained
- 2 cups water
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup red wine vinegar
- 2 TBSPs chili powder
- 1 TBSP Worcestershire sauce
- 2 tsps beef bouillon granules
- 1 tsp each dried basil, dried parsley flakes and ground cumin
- 1/4 tsp pepper
- 2 cups uncooked elbow macaroni
Preparation
Step 1
1. In a large skillet, cook beef over med 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 20-30 minutes longer or until macaroni is tender.