Update my dinner status, I'm making this tonight.
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Servings: 12 Cups
Total Time (median): 0 : 30 Active Time: 0 : 30
Ingredients
- 1 cup elbow macaroni
- 1 pound lean ground beef
- 1 large onion chopped
- 3 tablespoons chili powder (I like Gebhardt Chili Powder)
- 1/4 teaspoon crushed red pepper or to taste (optional)
- 1 can (28 oz) diced tomatoes in juice (I use Hunts)
- 1 can (28 oz) crushed tomatoes (I use Hunts)
- 1 can (15 oz) red kidney beans rinsed and drained
-
-- optional toppings --
Preparation
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.
