Slow Cooker Chili Macaroni

Shannon — Thu, 14 Mar 2013 18:46:35 +0000

We are heading into the beginning of spring, but it’s still a little cold in my neck of the woods so I am attempting to take the chill off with this great slow cooker meal. If you like chili, I think you will love this simple pasta variation. You can tweak the recipe a bit to add your favorite type of beans or special spices that you may normally use in your chili. This meal serves 8, or you can save some for leftovers. For our family, this meal would not be complete without freshly grated sharp cheddar cheese and a loaf of bread:)

Ingredients

1 lb. lean ground beef, cooked and drained of excess fat
1 (28 oz.) can pinto beans
1 large onion, finely chopped
1 large green pepper, finely chopped
1 (28 oz.) can crushed tomatoes
2 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 (16 oz.) box elbow macaroni, cooked and drained

Instructions

In a 6 qt. slow cooker add all of the ingredients except for the pasta.
Stir well.
Cover the slow cooker and cook on low for 6 hours.
Stir in the cooked macaroni.
Serve with sharp cheddar cheese and fresh bread.

https://www.cozycountryliving.com/slow-cooker-chili-macaroni/

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Freezer Chili

Shannon — Thu, 17 Jan 2013 18:12:54 +0000

I love to make chili on a cold winter’s night. It is the perfect meal to warm your family up. Last night I made this for dinner and this recipe makes a lot, so today I am freezing the leftover chili. This chili freezes really well and one pot should be enough for two meals. This hearty chili is loaded with ground beef, pinto beans, kidney beans, black beans, colorful peppers, onions, sweet corn, chiles and fire roasted tomatoes seasoned to perfection with spices from your pantry, not a packet! I’ve made this chili for birthday party meals and for numerous guests and it’s always a favorite. The best part is that it tastes like it’s been cooking all day, when in fact it really only takes about 30 minutes to make! Who knew that homemade chili could be so easy. That’s my kind of meal!

Now, you can eat this right away when you make it, but if you do decide to freeze this, all you have to do is take it out of the freezer the night before and let it thaw a bit in the refrigerator before warming it up in a large pot the next day. I find that freezing my soups and chili flat in large gallon sized freezer bags gives me more space in the freezer. What kind of soups or chili are your favorite to freeze?

Freezer Chili

Ingredients

2 1/4 lbs. lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 large red or yellow pepper, optional
2 (28 oz.) cans crushed tomatoes
1 (15 oz.) can fire roasted diced tomatoes
1 ( 4 oz.) can diced green chilies
4 cups water
2 (15 oz.) cans dark red kidney beans, rinsed well and drained
1 (28 oz.) can pinto beans, rinsed well and drained
1 (15 oz.) can black beans, rinsed well and drained
1 (15 oz.) can corn, drained
3 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. garlic powder
2 tsp. salt
1/2 tsp. pepper

Instructions

Brown beef with onion and pepper.
Drain excess fat.
Add all of the other ingredients and stir well to combine except the beans and corn.
Bring to a low boil on medium high heat, then turn down to simmer on low for 30 minutes uncovered.
Turn off the heat and add the beans and corn and stir well.
You may also add red pepper, salt and black pepper and season for your taste.
This will be very hot, so let cool a bit and serve with freshly grated Sharp Cheddar cheese, sour cream and chopped green onions.
*To freeze- let chili cool completely and place in an airtight bag or container, label and freeze. To reheat, thaw in the morning in the refrigerator and place in a pot and heat on low when you are ready to eat!
Serves 8-10.

https://www.cozycountryliving.com/freezer-chili/

*Linking up at Foodie Friends Friday

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chili Archives - Cozy Country Living

Slow Cooker Chili Macaroni

Freezer Chili