but I did succeed!
|1 spray(s) cooking spray|
|2/3 pound(s) raw extra lean ground beef|
|2 medium 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 cup(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.
- This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.