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Chili Macaroni Recipe

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This recipe for Chili Macaroni, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, March 4, 2008


1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen corn, thawed
2 Tbsp. chili powder
1/2 to 1 tsp. salt
1/2 tsp. ground cumin
1-1/4 cups macaroni
1/2 cup shredded Jack cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Meanwhile, cook the macaroni according to pkg. directions. Drain and add to skillet; stir to coat. Garnish with cheese.
Serves 6 to 8.




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