(Serves 6-8)

• 1½ lbs ground beef
• 1 large onion, chopped
• 1 large green pepper, chopped
• 28 oz can crushed tomatoes
• 27 oz can kidney beans, drained
• ½ cup water
• 4 TBS chili powder
• 1 tsp salt
• 2 cups uncooked elbow macaroni

1. Combine beef, onion, and green pepper in large skillet. Cook at medium temperature until meat is browned. Drain fat.
2. Add tomatoes, water, chili powder, salt. Turn up heat to boil.
3. Add macaroni and beans. Cover pan and simmer at medium-low heat for 10-15 minutes; stir often.
4. Test macaroni for doneness. It should be a little softer than al dente.

This is another of those dishes I remember from childhood, when recipes for chili mac seemed to be on every macaroni box. But when I wanted to cook it as an adult, finding a decent recipe took a longer time than almost anything else I searched for. This recipe is a combination of the 2 or 3 recipes I finally located. It's a hearty dish, good for growing kids. The last time I visited my brother Larry and his family, I spread out their copy of the family cookbook and cooked up a big batch of chili mac. My nephews Scott and Matthew ate most of the batch that evening.