Chili

1. 1

   Brown the ground beef, seasoning with 1/2 teapoon salt and 1/4 teaspoon black pepper; drain.

2. 2

   In a 3 to 5 quart kettle, combine tomato juice, water, tomato soup, kidney beans, and chili powder.

3. 3

   Bring to a boil; reduce heat to simmer.

4. 4

   Simmer for 45 minutes to an hour.

5. 5

   Cook macaroni according to package directions; drain.

6. 6

   To serve, place a few spoonfuls of macaroni in each bowl.

7. 7

   Ladle chili on top; this way the macaroni doesn't get overcooked and mushy from sitting in the chili.

8. 8

   Other serving suggestions; a dollop of sour cream, some diced onions, and a bit of shredded cheddar cheese on top of each serving make this chili even better.

* Per serving · 4 servings · Values may vary.

No additional tips available.