1 lb. ground beef
2 med. onions, chopped
1 can (15 1/2 oz.) kidney beans
1 can (28 oz.) tomatoes, break up
1 can tomato sauce (8 oz.)
1 c. chopped green pepper
1 c. uncooked elbow macaroni
4 tsp. chili powder
1 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. paprika

Cook macaroni a little underdone, drain. Rinse with cold water and set aside. Cook meat in skillet until no longer pink. Drain off fat. Stir in kidney beans with liquid, tomatoes with liquid and remaining ingredients. Add 1/2 to 1 cup of water. Reduce heat, cover and simmer, stirring occasionally about 25 to 30 minutes. When done, add macaroni. Let stand 1/2 hour or refrigerate until needed. I use large elbow macaroni if you can find it.