- 1 pound lean ground beef (browned)
- 1 yellow onion (chopped)
- 4 cloves garlic (minced)
- 28 ounces of canned diced tomato
- 2 cups beef broth
- 30 ounces red kidney beans
- 1 teaspoon cayenne pepper or pure chilli powder (adjust spiciness to taste)
- 2 teaspoons paprika powder
- 2 teaspoons cumin powder
- 1 1/2 teaspoons onion powder (can sub garlic powder)
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons salt
- 16 ounces macaroni noodles
- Brown ground beef in pan on stove at medium heat (do not drain).
- After removing the meat, saute the onions in the remaining grease until transparent.
- Combine the rest of the ingredients, sans noodles, in a slow cooker. Cook on medium for 6 hours.
- Half an hour before the slow cooker is finished, start preparing the noodles' according to its instructions.
- Combine per bowl to serve, so the noodles aren't soggy in the leftovers.
Source (spices): Recipe Tin Eats