A hearty and flavorful chili pasta dish made effortlessly in a slow cooker.
Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess fat.
Browning the beef first enhances its flavor and prevents excess grease in the dish.
Chop the green bell pepper, onion, and celery into small pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
Add the cooked beef, chopped vegetables, kidney beans, tomato sauce, and minced garlic to the slow cooker. Stir to combine.
Mix thoroughly to evenly distribute the flavors.
Cover and cook on low for 5 hours, allowing the flavors to meld together.
Stir occasionally if possible to prevent sticking.
Add the elbow macaroni to the slow cooker and stir well. Cook for an additional 30 minutes or until the pasta is tender.
Check the pasta occasionally to avoid overcooking.
Serve the chili pasta hot, garnished with shredded cheese or fresh herbs if desired.
Serve with a side of crusty bread for a complete meal.
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