2 pounds ground beef
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. pepper
1 tsp. oregano
1 (28oz.) can whole tomatoes
1 (28oz.) can tomato sauce
1 (16oz.) can red kidney beans, drained and rinsed
1/2 cup packed brown sugar
1 pound elbow macaroni
Garnish: cheddar cheese, sour cream, etc.
1. Brown beef, onion and garlic about 10 min.
2. Add seasonings. Cook 2 minutes. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans and brown sugar. Bring to a boil. Lower heat and simmer, uncovered for 30-35 minutes.
3. Let stand 10 minutes
4. Serve over cooked elbow macaroni (or just stir it in!) Garnish with cheese/sour cream.
