Macaroni Chili


Macaroni Chili



2 pounds lean, ground beef

2 medium onions, chopped

2 cloves garlic, minced

2 (28-ounce) cans whole tomatoes, undrained, cut up

1 (6-ounce) can tomato paste

1/2 cup water

1 (16-ounce) can kidney beans, undrained

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

16 ounces Elbow Mac


  Directions In Dutch oven, brown lean ground beef with onions and garlic; drain. Stir in tomatoes, tomato paste, water, beans, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Prepare chili mac according to package directions. Add to chili; mix well. Servings 10