A hearty comfort food dinner with rich chili flavors and tender macaroni.

Scale

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

1. Cook ground beef over medium heat until browned; drain.

2. Transfer beef to slow cooker.

3. Add tomatoes, beans, water, onion, pepper, vinegar, and seasonings.

4. Cook on low for 5-6 hours.

5. Add macaroni.

6. Cook 30 minutes more until tender.

Use ground turkey for lighter option.

Add vegetables like corn or carrots.

Adjust seasoning to taste.

Keywords: comfort food dinners, chili macaroni