1 lb. ground beef
3/4 c. chopped onion
2 tbsp. butter
4 c. (32 oz.) tomatoes
2 c. (16 oz.) kidney beans, drained, reserve liquid
2 c. bean liquid and water
4 tsp. chili powder
1 1/2 c. (6 oz.) Martha Gooch elbow macaroni

In large skillet, saute beef and onion in butter. Drain off excess fat and add remaining ingredients. Bring to a boil, lower heat and boil gently 15 to 25 minutes until macaroni is tender. Stir occasionally to keep from sticking. If desired, more liquid can be added.