Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef
  • 8 ounces Mexican ground chorizo
  • 1 red onion, (peeled and chopped)
  • 1 red bell pepper, (seeded and chopped)
  • 3 cloves garlic, (peeled and minced)
  • 32 ounces chicken broth
  • 30 ounces canned red kidney beans (drained)
  • 14.5 ounces "fire roasted" diced tomatoes
  • 4.5 ounces chopped green chiles
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 1/4 cup dried macaroni
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped cilantro
  • Salt (and pepper)

Instruction

  • Set a large sauté pan over medium heat. Add the ground beef and chorizo. Brown the meat and break it into small pieces with a wooden spoon. Then push the ground meat to the edges of the pan and add the chopped onion, bell pepper, and garlic. Sauté another 3-5 minutes to soften.
  • Pour the ground meat mixture into the crock of a large oval slow cooker. Add the chicken broth, 1 1/2 cups water, drained beans, diced tomatoes, green chiles, chili powder, cumin, 2 teaspoons salt and 1/2 teaspoon cracked pepper. Stir to combine.
  • Cover and slow cook for at least 2 hours on high. However, you could leave the mixture on low for up to 10 hours.
  • When it's close to dinner time, add the dried macaroni noodles and stir. Then cover and slow cook on high for another 30-45 minutes. Once the pasta is soft, stir in the shredded cheese and cilantro. Serve warm, with additional cheese and cilantro if desired.