Hearty Chili Mac

This is a recipe from the Crock Pot: Slow Cooker Recipes cookbook. I tweaked a few things.

Tools that make this recipe easier/quicker for me (not necessary to do recipe):
The Pampered Chef Manual Food Processor
The PC Garlic Press
The PC Mix N' Chop

Printable Version

1 pound ground beef
1 can diced tomatoes, drained
1 cup chopped onion (I use just one whole onion)
1 tbsp chili powder
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp black pepper
2 cups cooked macaroni

OPTIONAL: This is a change I made myself. I prefer a juicy chili mac so I like to add 1/2-1 can of tomato sauce- the small cans.

ORIGINAL: Brown beef in skillet over medium high heat. Drain fat and transfer beef to slow cooker.  Add tomatoes, onion, chili powder, garlic, salt, cumin, oregano, red pepper flakes, and black pepper; mix well. Cover and cook on LOW 4 hours. Stir in macaroni. Cover and cook for another hour. Serve.

ALTERNATE: Continue to cook on the stove in either the skillet if large enough or transfer to a pot. Add remaining ingredients and mix well. Serve.

Or as the case was tonight I let it continue to cook on LOW for two hours on the stove since we were busy.