Chili Mac
| 1 lb. Ground beef | 1 C. Chopped onion | 3/4 C. chopped Green pepper |
1/2 cup water |
| 1 16-ounce can Tomatoes, cut up |
1 15-ounce can kidney beans, undrained |
1 8-ounce can Tomato sauce |
1 C. uncooked elbow macaroni |
| 2 Tsps. chili powder |
1 1/4 tsps. salt | 1 bay leaf |
In Skillet cook meat, onion, & green pepper till meat is browned &
vegetables are tender. ( Electric Skillet 350 Degrees ) Drain off Fat.
Stir in tomatoes, kidney beans, tomato sauce, water, chili powder, salt,
& bay leaf. Bring to boiling; add macaroni. Cover & reduce heat
( 220 degrees ). Simmer, stirring frequently, till macaroni is cooked,
10 to 15 minutes. Remove the bay leaf before serving.
Makes 6 servings.
