This chili mac and cheese combines hearty, spicy chili with mac and cheese. It's a comfort food mashup!

Ingredients

• 2-1/2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 banana pepper, finely chopped
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2-1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 cups uncooked elbow macaroni
• 4 cups shredded cheddar cheese
• optional: sour cream and additional shredded cheddar cheese

Directions

1. In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours.
2. Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.