CROCK POT CHILI MAC

CROCK POT CHILI MAC 1 pound lean ground beef (90% lean), cooked and drained 2 cans (16 ounces each) hot chili beans, undrained 2 large green peppers, chopped 1 large onion, chopped 4 celery ribs, chopped 1 can (8 ounces) no-salt-added tomato sauce 2 tablespoons chili seasoning mix 2 garlic cloves, minced 1 package (7 ounces) elbow macaroni, cooked and drained Salt and pepper to taste Shredded pepper jack cheese and sliced jalapeno pepper, In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 6 hours or until heated through. Stir in macaroni. Season with salt and pepper. If desired, top servings with cheese and sliced jalapenos.