Home

Home
Home
  • Preparing Time: 6 hours and 15 minutes
  • Total Time: -
  • Served Person: 6
  • 1 teaspoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 (8 ounce) package elbow macaroni
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 pound ground bison
  • 1 (15 ounce) can chili beans
  • 1 (14.5 ounce) can chili-ready diced tomatoes
  • 2 teaspoons chili seasoning
  • 2 teaspoons 1/2 to 1 teaspoon cayenne pepper
  • Carbohydrate 50.8
  • Cholesterol 20
  • Fat 2.3
  • Protein 17.4
  • Sodium 972
  • Calories 279 calories;

Heat a large skillet over medium heat. Cook and stir ground bison in the hot skillet until browned and crumbly, 5 to 7 minutes. Place cooked bison in a slow cooker. Add chili beans, diced tomatoes, onion, bell pepper, cumin, chili seasoning, cayenne pepper, garlic powder, and paprika; mix to combine. Cook on Low, 6 to 8 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain the macaroni and add to the chili in the slow cooker for the last 20 minutes of cooking.