Patti's Slow Cooker Chili Mac

I love chili and I love pasta!  What could be better than a combination of the two?  This is a very versatile dish.  You can make it vegetarian by omitting the ground beef and adding a couple more cans of beans.  You can make it with less beef by using only one pound… or even a half pound and adding more beans.  Being a cheese lover, I like to top mine with cheese but you can also omit the cheese if you’re so inclined.  This is not an elegant dish to serve on your fine china, but it makes a wonderfully “bowlfull” Sunday supper…no pun intended but it’s football bowl season!  Serve it with cornbread hot from the oven and a tossed salad and you’re all set for smiles all ‘round!

 

2 pounds lean ground beef

1 medium onion, chopped

2 stalks celery, chopped

1 cup matchstick carrots

2-3 Tablespoons olive oil

2 cans petite diced tomatoes with green chilis

1 can tomato sauce, chili style

1 can fiesta corn, drained (or whole kernel corn or frozen corn)

1 can black beans, undrained

1 package taco seasoning (I used Old El Paso mild)

Caramelize the onion in olive oil; add ground beef and cook until it’s well browned and crumbled.  Use a potato masher to make smaller crumbles.  Add celery and carrots and cook for another minute or so.  Pour this ground beef mixture into a greased slow cooker.  Add remaining ingredients (except for elbow macaroni) and cook on low for 6-8 hours.

Cook elbow macaroni per package directions.  Drain well & add it to the slow cooker.  Give a stir and cook for a few minutes.

Serve in bowls, topped with corn chips and your favorite shredded cheese.