Chili Mac
Ingredients 1 cup elbow macaroni
1 can (15 oz) red kidney beans rinsed and drained
1 pound lean ground beef
1 large onion chopped -- optional toppings --
3 tablespoons chili powder
1/4 teaspoon crushed red pepper or to taste (optional)
1 can (28 oz) diced tomatoes in juice
1 can (28 oz) crushed tomatoes
optional toppings:
sour cream
chopped onion
grated cheddar cheese
Directions Cook macaroni according to package directions. Drain and keep warm.
Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.
Season with salt and pepper to taste.
