TAILGATE CHILI

By á-8479

Ingredients

• 1 lb. lean ground beef
• 2 Tbsp. vegetable oil
• 2 cans Brooks just for chili diced tomatoes
• 3 minced garlic cloves
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried marjoram
• 1/2 tsp. black pepper
• 2 Tbsp. sugar
• 1 bay leaf
• 1 c. Brooks just for chili tomato sauce
• 2 cans Brooks chili beans
• 2 cans kidney beans(drained)
• 1 lb. cooked elbow macaroni
• 2 Tbsp. butter
• Grated cheese(optional)
• 1 c. chopped onions

Preparation

Step 1

In lg. Dutch oven,brown beefin oil,stirring to separate;drain.
Add tomatoes,onions,garlic,salt,worcestershire sauce,chili powder,cumin,marjoram,pepper,sugar,bay leaf and 1c. tomato sauce.
Partially cover and simmer over med. heat 25 mins.,stirring occasionally and adding additional tomatoe sauce to keep the chili moist but not soupy.

Add chili beans,kidney beans.
Cook 10 mins.
Toss macaroni with butter and add to the chili;stir well.

Serve topped with cheese.