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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have been making this soup-ish recipe for many years. Use to serve it to the day-care kids I cared for-less cayenne for them. Anyway, I have adapted this recipe over the years and I think it's just yummy. Read more Makes a good sized pot. Note: the original recipe was made on the stove top-add all ingredients and simmer for 30 minutes, add pasta and cook until al dente. Ingredients:
1-1/2-2 lbs lean ground beef |
2-4 onions chopped |
2 green peppers chopped |
1-2 cups elbow macaroni |
4 tsp chili powder |
1-2 tsp salt |
1/2 tsp cayenne pepper |
1/2 tsp paprika |
1 tsp minced dried garlic (or use fresh) |
1-2 tsp cumin |
2 cans (28 oz. each) whole tomatoes, undrained |
1 can beef broth |
1 can red kidney beans, undrained |
2 - 8 oz cans tomato sauce |
Directions:
1. Cook beef onions, green pepper (and garlic if using fresh) until beef is no longer pink. Throw this in a crockpot along with the other ingredients. Cook on low for 6-8 hours. Add pasta when you are almost ready to serve. Can top with grated cheddar cheese, scallions, etc.
2. Note: the original recipe was made on the stove top-add all ingredients and simmer for 30 minutes, add pasta and cook until al dente.
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