Chili Macaroni

Recipe Photograph

Comfort food for our Wisconsin winters!
2/3 cup uncooked elbow macaroni
3/4 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 - 16 ounce canned diced tomatoes/garlic and onion flavor
1 - 12 ounce can tomato soup
16 oz. tomato juice
1 - 12 ounce can black beans, rinsed and drained
1/2 teaspoon dried minced garlic
1-1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add the canned tomatoes, tomato soup, tomato juice, beans and all spices. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

Drain macaroni; add to beef mixture and heat through.

Yield: 4-5 servings
Add your choice of beans such as kidney beans.