Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
35 mins
slow-cook:
2 hrs
total:
2 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

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.

  • 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.

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

  • 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; fat 27g; cholesterol 81mg; saturated fat 9g; carbohydrates 51g; mono fat 11g; poly fat 2g; trans fatty acid 1g; insoluble fiber 8g; sugars 8g; protein 31g; vitamin a 1020.4IU; vitamin c 26mg; sodium 933mg.
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