Crock Pot Cowboy Soup

Crock Pot Cowboy Soup 2 - lbs ground beef or turkey 1 - medium onion, chopped 1 - clove garlic, minced 1 - green bell pepper, chopped 1 - 15 oz cans diced tomatoes 1 - 10 oz can mild Rotel or homemade 1 - 14.5 oz can corn or 1 - 11 oz can of Mexicorn 1 - 15. 5 oz can mild chili beans 1 3/4 - cups beef stock or water 1 1/2 - teaspoon chili powder 3 - potatoes, peeled and diced 1 - cup uncooked macaroni salt and pepper to taste In a large skillet saute ground beef or turkey for 5 minutes. Add the onions, garlic, green pepper, salt and pepper to taste. Saute until the meat is browned and the onion is soft and translucent in color. Drain the excess fat (I used my easy greasy), then transfer the meat mixture to a 6 quart crock pot. Add the remaining ingredients except for the macaroni. Set the crock pot on low and cook for 6-8 hours or cook on high for 3-4 hours. During the last hour of cooking add the macaroni and cook until macaroni is done. Ladle into bowls and serve with a skillet of cornbread.