• 8 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

Tailgate day:
  • In a large skillet cook ground beef, onion, and garlic 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.

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  • Transfer meat mixture to a 4- to 5-quart slow cooker with a car adapter. Stir in chili beans in gravy, tomatoes and chiles, broth, sweet pepper, tomato paste, chili powder, cumin, and salt. Cover and cook on high-heat setting for 2 to 3 hours.

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  • 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 leave home.

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  • Tightly cover slow cooker and tote in an insulated carrier. Tote macaroni and, if desired, cheese in an insulated cooler with ice packs.

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Instructions Checklist
  • At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. About 10 minutes before serving, stir macaroni into chili to reheat. Stir before serving. Sprinkle each serving with cheese.

Tips

4- to 5-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs

Nutrition Facts

569 calories; 27 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 81 mg cholesterol; 933 mg sodium. 51 g carbohydrates; 8 g fiber; 8 g sugar; 31 g protein; 1 g trans fatty acid; 1020 IU vitamin a; 26 mg vitamin c;

Reviews

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0