Chili Mac Plus
|Cooking oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Green pepper||1 Large, chopped|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned red kidney beans||15 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Canned green chili peppers||4 Ounce, rinsed, seeded, and chopped (1 Can)|
|Chili powder||2 Teaspoon|
|Chopped cooked meat||2 Cup (32 tbs)|
|Elbow macaroni||2 Cup (32 tbs)|
|Shredded cheddar cheese||2 Ounce|
Heat wok over high heat; add oil.
Stir-fry onion and green pepper in oil about 5 minutes or till onion is tender but not brown.
Stir in undrained tomatoes, undrained beans, tomato sauce, chili peppers, chili powder, salt, and 1/2 cup water.
Bring to boiling; stir in meat and uncooked macaroni.
Reduce heat; cover and simmer for 15 to 20 minutes or till macaroni is done.
Garnish each serving with cheese.