Pasta Chili
1 tbsp salad oil
1 medium onion finely chopped
1 lb. ground beef
3 tbsp chili powder
1 28-oz. can Italian plumb tomatoes
1 4-oz. can chopped mild green chiles
1-1/2 tsp salt
1 tsp sugar
1 12-oz. pkg. wide egg noodles
2 15 to 19 ounce cans red kidney beans
2 tbsp chopped parsley
1 4-oz. pkg. shredded cheddar cheese
About 1 hour before serving, in 12-inch skillet over medium heat in
hot salad oil, cook onion until tender. Add ground beef and cook,
stirring frequently, until all pan juices evaporate and beef is well
browned. Stir in chili powder. Cook 1 minute.
Stir in tomatoes with their liquid, green chiles with their liquid,
salt and sugar. Over high heat, heat to boiling, stirring to break up
tomatoes. Reduce heat to medium-low. Cover and simmer 30 minutes,
stirring occasionally.
Meanwhile, prepare noodles as label directs. Drain.
Drain kidney beans. Stir kidney beans and noodles into sauce. Heat
through. Sprinkle with chopped parsley. Serve with shredded cheddar
cheese if desired.
Enjoy
Sherri
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