Chili Mac in the Slow Cooker ~ by Kelsey

Another fabulous recipe from my Taste of Home Ground Beef Cookbook.  It was good, the kids even ate it!  The onions, celery, and green pepper cook down to almost nothing, so the kids didn't even see them in there.

Ingredients:
1 pound ground beef, cooked
2 cans (15 oz each) chili beans (The recipe calls for hot chili beans.  I used regular and it was plenty spicy!)
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

In a slow cooker, combine the first eight ingredients; mix well.  Cover and cook on low for 6 hours or until heated through.  Stir in cooked macaroni; mix well.  Season with salt and pepper as needed.  Don't forget to look up our cornbread recipe!

*When I made this, I made a few changes.  I didn't have elbow macaroni, I used the little round ones.  Also, I decided to throw the uncooked noodles in about an hour and a half before we ate.  It worked out fine, EXCEPT that the noodles will absorb all the liquid out of the crock pot while they cook.  Luckily I checked on it, because it was starting to burn and I had to add a couple cups of water.  In the end it was okay, but just be aware that if you add UNCOOKED noodles, you will have to add more liquid.  I have learned to always add the noodles in the last hour of cooking, too, otherwise they over-cook and turn to mush.

Beefy Harvest Soup ~ by Sarah

This recipe is from the Oregon Beef Council.  It is one of Wes's favorites.  Definitely a good wintertime main dish!  I like it because, other than the sausage, I usually have all the ingredients in my kitchen.

Ingredients:
1 lb. ground beef
4 c. water
1 can (14 1/2 oz.) Italian-style stewed tomatoes, undrained
1 1/2 c. frozen mixed vegetables
4 t. beef bouillon
1 c. uncooked large elbow macaroni
6 oz. smoked beef sausage, cut in 1/2-inch pieces

Directions:
Brown ground beef.  In large saucepan combine water, tomatoes, mixed vegetables, and bouillon.  Bring to a boil.  Stir in macaroni and ground beef; return to a boil.  Reduce heat, simmer uncovered for 8 minutes, stirring occasionally.  Stir in sausage; continue simmering 2-4 minutes or until macaroni is tender.  Season with salt and pepper as desired.  (I also add Lawry's seasoning salt and garlic salt.)

The kids love it, too!