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• 1 pound Elbow Macaroni, Rotini or other medium pasta shape, uncooked
• 1 pound lean ground beef
• 3 tbsp. olive or vegetable oil
• 1 28-oz. can tomatoes with juice
• 1 qt. tomato juice
• 2 cups chopped onions
• 3 cloves garlic
• 1 tsp. salt
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. pepper
• 1 bay leaf
• 1 20-oz. can red kidney beans, drained
Cook pasta according to package directions; drain.
In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf.
Meanwhile, gradually add cooked pasta to the chili. Serve in bowls.
Recipe courtesy of the National Pasta Association
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