1/2 lb. ground beef
1 sm. onion, chopped
2 c. canned tomatoes, save liquid
1 3/4 c. cooked kidney beans, save liquid
2 tsp. chili powder
3/4 c. uncooked elbow macaroni

1. Fry ground beef and onions in pan until lightly browned. Drain off fat.

2. Chop tomatoes.

3. Add enough water to tomato and bean liquid to equal 1 cup.

4. Add chopped tomatoes, kidney beans, liquid, chili powder and macaroni to beef mixture. Simmer, uncovered, about 20 minutes until macaroni is tender. Stir occasionally to keep from sticking.

5. Thin with a little water during cooking if necessary. (May be doubled.) Red pepper or hot sauce may be added for more spice.