Crock Pot Chili Mac and Cheese

It doesn't have to be a chilly day to enjoy this slow cooker chili mac and cheese! 
Nothing like returning home after a long busy day to the tantalizing aroma of this delicious recipe! A reminder that dinner is taken care of, and waiting on you.

Ingredients:

1 pound ground beef
8 ounces Mexican ground chorizo, or any spicy sausage of your choice. 
1 red onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 garlic cloves, peeled and minced
32 ounces chicken broth
30 ounces canned red kidney beans, drained
14.5 ounce can "fire roasted" diced tomatoes
4.5 ounce can 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

Directions:

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. Enjoy!