Ingredients
1 pound lean ground beef (90% lean)4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained2 cans (16 ounces each) kidney beans, rinsed and drained2 cups water1 medium onion, chopped1 medium green pepper, chopped1/4 cup red wine vinegar2 tablespoons chili powder1 tablespoon Worcestershire sauce2 teaspoons beef bouillon granules1 teaspoon dried basil1 teaspoon dried parsley flakes1 teaspoon ground cumin1/4 teaspoon pepper2 cups uncooked elbow macaroni
Preparation
In a large skillet, cook beef over medium heat until no longer pink; crumble beef; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
Cover and cook on low for 5-6 hours or until heated through.
Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.
