Ingredients
1 cup Elbow macaroni
1 pound Lean ground beef
1 large Onion
3 tablespoons Chili powder
1/4 teaspoon Crushed red pepper
1 28-oz can Diced tomatoes in juice
1 28-oz can Crushed tomatoes
1 15-oz can Red kidney beans
-- Optional toppings --
Cheddar Cheese
Sweet onions
Sour cream
Directions
1-Cook macaroni according to package directions. Drain and keep warm.
2-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.
3-Season with salt and pepper to taste.
