Beefy Chili Mac

• One can beef, drained and mixed
• 2 cans kidney beans, undrained
• 1-2 cans chopped tomatoes, undrained
• 1 package chili seasoning, or use chili powder, paprika, and cayenne pepper to taste
• 1/2 cup onions and 1 tsp chopped
  garlic as available
• 1/2 cup Ketchup or 3-4 TBSP tomato paste (can be omitted)
• 1/2 to 1 cup dry macaroni (optional)

If using fresh onions and garlic, sauté in a small amount of oil. Add meat, beans, tomatoes, ketchup or tomato paste, and seasonings. Stir together over medium high heat, until low boil, reduce heat to medium. Add dry macaroni and continue to cook until macaroni is tender.

Makes 4 servings.

Save the drained juices from the beef to add to canned vegetable soup for richer flavor!

Low Sodium Diets- drain and rinse beans with water, and use additional water in chili as needed if too thick