Beef, Beans and Macaroni Chili
- 1/2 lb. ground beef
- 1 small onion, chopped
- 2 C. canned tomatoes, save liquid
- 1 3/4 C. cooked kidney beans, save liquid
- 2 tsp. chili powder
- 3/4 C. uncooked elbow macaroni
Fry ground beef and onions in pan until lightly browned. Drain off fat. Chop tomatoes. Add enough water to tomato and bean liquid to equal 1 C. Add chopped tomatoes, kidney beans, liquid, chili powder, and macaroni to beef mixture. Simmer, covered, about 20 minutes until macaroni is tender. Stir occasionally to keep from sticking. Thin with a little water during cooking, if necessary.
Yield: 4 servings
Variation: Red pepper, cayenne pepper, or Tabasco sauce may be added for more spice.