Macaroni Chili

This easy skillet meal mimics a bowl of chili and is wonderful served with a simple salad and maybe some cornbread or corn muffins. The only chopping involved is some onion and garlic, everything else comes out of a can or bottle to hurry things along when time is short. This is my variation of a recipe that came out of our hometown paper many years ago. Blessings...

Recipe:

1 lb. lean ground beef (I used 7%)
1 cup chopped onion
1 clove garlic, minced
1 can (15-1/2 oz.) kidney beans, rinsed and drained
1 can (8 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and chilies
3/4 cup dry elbow macaroni
1/4 cup water
1-1/2 to 2 tsps. chili powder
1 tsp. ground cumin
1/2 to 1 tsp. salt
1/8 tsp. ground allspice
1/3 cup shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic until juices are evaporated.
2. Stir in remaining ingredients, except cheese, and bring to a boil. Reduce heat to low, cover and simmer for about 10 minutes.
3. Stir well, cover and simmer for 5 minutes more or until macaroni is tender.
4. Sprinkle with cheese. Cover and heat until cheese is melted, about a minute more.

Yield: 7 cups
252 calories per cup
5.4 gms. fiber per cup