One-Pot Backpacking Chili Mac and Cheese

Ingredients

• •2-1/2 pounds Ground beef
• •1 medium Onion
• •1 medium Green pepper
• •1 medium Banana pepper
• •2 cans (28 ounces each) Diced tomatoes
• •2 cans (16 ounces each) Kidney beans
• •2-1/2 teaspoons Chili powder
• •2 teaspoons Ground cumin
• •2 cups Elbow macaroni
• •4 cups Shredded cheddar cheese
• •optional Sour cream
• •optional Additional shredded cheddar cheese

Equipment

• • Dutch oven
• • Slow cooker

Instructions

1. 1In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours.
2. 2Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.