1-First: add 1 lb of Extra Lean Ground Beef or Lean Ground Turkey to your slow cooker, along with 1 diced Yellow Onion, 4 large Garlic Cloves (pressed or finely minced), 1 Bay Leaf, 2 Tablespoons of mild Chili Powder, 1 Tablespoon of Cumin, 2 teaspoons of Smoked Paprika, 1 teaspoon of Oregano, ½ teaspoon of Kosher Salt (or ¼ teaspoon table salt), ½ teaspoon of Pepper, and ¼ teaspoon of Cayenne Pepper if you like it spicy. Stir everything together. If your meat isn’t extra lean, brown it first in a skillet and drain the fat to keep things light.

2-Next, incorporate 1 can of Diced Green Chiles (mild, 4 oz or 7 oz), 1 (14 oz) can of Diced Tomatoes (with juice), 3 cups of low sodium Beef Broth, 2 teaspoons of Beef Bouillon, 2 (14 oz) cans of Beans (drained and rinsed), and 1 (6 oz) can of Tomato Paste. Stir well to mix all the flavors. Set your slow cooker to Low for 6 to 8 hours or High for 3 to 4 hours, letting the ingredients blend into a rich base.

3-About 20 minutes before serving, add 2 cups of Small Elbow Macaroni or 8 oz of other dry pasta, and continue cooking on Low. If you prefer, use cooked pasta and add it just before serving to keep it from getting too soft. Once done, taste and adjust the salt as needed, then garnish with options like Shredded Cheddar Cheese, Sour Cream, avocado, diced onion, corn chips, or cilantro for a personalized touch.