In a medium skillet over medium high heat, brown and crumble he ground beef with the chopped peppers. Drain off any grease.
Into a 4-6 quart slow cooker, add the cooked ground beef with peppers, tomato sauce, Rotel tomatoes, kidney beans, chili seasoning, ranch seasoning and water. Stir.
Cover and cook on low 6 hours or high 4 hours.
In the last 45 minutes before serving add in the elbow macaroni and stir.
When the pasta is cooked, add in half of the shredded cheese and stir to combine.
Top with the remaining cheese and place the lid on the slow cooker until the cheese is melted.
Optional: before serving, sprinkle the top with chopped parsley for color. Then serve!
Notes
You can use any of your favorite pasta, just make sure it is the same amount called for in the recipe.
Swap out the ground beef for chicken, turkey or Italian sausage.
If you don't like this much cheese, just cut the amount in half.
This can be frozen, see above on how to do that.
Top with any of your favorite chili toppings like sour cream and diced red onion.
You can use black beans instead of kidney if you'd like or do a little of both.