|Ground beef||1 Pound|
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||3⁄4 Cup (12 tbs), chopped|
|Canned tomatoes||16 Ounce, cut up|
|Kidney beans||1 Ounce, undrained|
|Tomato sauce||1 Ounce, can|
|Water||1⁄2 Cup (8 tbs)|
|Chili powder||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
In skillet cook meat, onion, and green pepper till meat is browned and vegetables are tender. (Electric skillet 350°.)
Drain off fat.
Stir in tomatoes, kidney beans, tomato sauce, water, chili powder, salt, and bay leaf.
Bring to boiling; add macaroni.
Cover and reduce heat (220°).
Simmer, stirring frequently, till macaroni is cooked, 10 to 15 minutes.
Remove the bay leaf before serving.