Chili-Oodles

• 1 lb. lean ground beef
• 1 c. onion slices
• 1 c. chopped green pepper
• 2 cloves garlic, minced
• 2 c. water
• 1 3/4 c. (15 oz. can) crushed tomatoes
• 2/3 c. (6 oz. can) tomato paste
• 1 to 2 Tbsp. chili powder
• 2 Tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 9 c. (12 oz.) wide egg noodles (uncooked)

1. In large saucepan, cook meat and onion until meat is almost done; drain.
2. Add green pepper and garlic; cook until green pepper is just tender.
3. Stir in remaining ingredients, except pasta. Heat to boiling.
4. Reduce heat; simmer for 20 minutes, stirring occasionally.
5. Cook pasta according to package directions; drain. Serve chili over hot pasta.
6. Makes 6 servings (1 3/4 cups each).

lean ground beef, onion, green pepper, garlic, water, tomatoes, tomato paste, chili powder, worcestershire sauce, salt, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634913 (may not work)