Prep Time: 25 min | Cook Time: 5-1/2 hours | Servings: 8 servings

INGREDIENTS

• 1 pound lean ground beef (90% lean)
• 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
• 2 cans (16 ounces 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 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons beef bouillon granules
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 cups uncooked elbow macaroni

DIRECTIONS

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain.
• Transfer to a 5-qt. slow
• 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
• Stir in macaroni; cover and cook 30 minutes longer or until macaroni is

Source: tasteofhome.com