Then you add tomatoes, tomato juice and a few spices...
|1 spray(s) cooking spray|
|2/3 pound(s) uncooked lean ground beef|
|2 medium uncooked onion(s), chopped|
|29 oz canned stewed tomatoes, Mexican-style (undrained)|
|2 1/2 cup(s) canned tomato juice|
|4 oz canned green chili peppers, diced, drained|
|2 tsp chili powder|
|1 1/2 serving(s) uncooked macaroni, elbow-size|
|31 oz canned pinto beans, rinsed and drained|
|1/2 cup(s) low-fat, shredded Cheddar cheese|
- Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
- Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
- Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.