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© Meredith Corporation. All rights reserved. Used with permission.
Cook ground beef, onion and garlic in a large skillet over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
Transfer meat mixture to a 4- to 5-quart slow cooker. Stir in chili beans in gravy, undrained tomatoes, broth, bell pepper, tomato paste, chili powder, cumin and salt. Cover and cook on High for 2 to 3 hours.
Meanwhile, cook macaroni according to package directions; drain. Rinse with cold water; drain again. Transfer cooked macaroni to a storage container. Drizzle with oil; toss gently to coat. Cover and chill until ready to serve.
Keep chili warm on Warm until ready to serve. About 10 minutes before serving, stir macaroni into chili to reheat. Stir before serving. Sprinkle each serving with cheese.