Chili Mac

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  • 1 pound ground beef, cooked and drained
  • 2 cans (16 oz each) hot chili beans, undrained
  • 2 large green peppers, chopped
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 1 can (8 oz) tomato sauce
  • 1 envelope chili seasoning
  • 2 garlic cloves, minced
  • 1 package (7 oz) elbow macaroni, cooked and drained
  • Salt and pepper to taste
  • Directions

    In a slow cooker, combine the first eight ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni; mix well. Season with salt and pepper.

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