Chili Mac is a definite Mexican-American hybrid. Ground beef,
kidney beans, and macaroni are all simmered together in a spicy
tomato sauce to make a hearty and easy dinner.
In large skillet, brown ground beef with onion and garlic; drain well
if necessary. Add green pepper and cook for another 2–3 minutes.
Sprinkle with flour and cook for 2 minutes. Pour into 4-quart slow cooker.
Pour taco sauce and soup into skillet; bring to a simmer, stirring to
scrape up drippings. Add to slow cooker along with remaining
ingredients except cheese and macaroni. Cover and cook on low for 7–8 hours.
Add macaroni to slow cooker and turn heat to high. Cover and
cook for 10–15 minutes until macaroni is tender. Sprinkle with cheese and serve.
Notes / Tips / Wine Advice:
Tone It Down for Kids
If you’re serving this recipe to kids, you may want to cut down
on the amount of chili powder and pepper. You could also used
plain diced tomatoes, not those with added green chiles. Serve
some crushed red pepper flakes or ground red chili powder on
the side for those who want to make their dinner spicier.