1 lb. elbow macaroni
1 1/2 lbs. ground chuck
3 tbsp. oil
1 med. onion, finely chopped
1 tsp. dry sweet basil
1 can red kidney beans
1 tsp. garlic powder
1/4 c. chopped parsley, fresh or dry
1 lg. can crushed tomatoes
1 lg. can tomato puree
Salt and pepper to taste
Parmesan cheese, optional

In a large skillet saute onions until transparent, then add all ingredients except meat, pasta and beans. In a separate pan saute ground chuck until brown. Drain off excess fat and add to sauce in skillet. Simmer 1 hour.

Cook elbow macaroni and add to chili then drain kidney beans, rinse and add to skillet. Salt and pepper to taste. Mix well. Simmer 15 more minutes. Top with Parmesan cheese before serving.