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Recipe: Cheesy Chili Mac

My friend sent me this recipe and said I would like it because in Cincinnati our chili is served as a topping on spaghetti noodles and finished with cheese.

This recipe is very easy to complete and the extra servings work well as a packed lunch.

2/3 pound uncooked lean ground beef
Medium uncooked onion, chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 serving uncooked macaroni, elbow-size
31 oz canned pinto beans, rinsed and drained
1/2 cup shredded cheddar cheese

Use cooking spray in a large skillet and set on medium heat.
Cook onion and beef, breaking up meat with a spoon as you go. About 10 minutes.
Drain off fat.
Stir in undrained tomatoes and juice, tomato juice, chili peppers and chili powder.
Bring mixture to a boil.
Stir in pasta and return to a boil.
Reduce heat and simmer until pasta is tender.
Spoon into bowls and top with cheese.

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