Chilli Mac

• 1/2 lb. ground beef
• 1 small onion, chopped
• 1/2 medium green pepper, chopped
• cooking oil
• 1 c. macaroni
• 1 (8 oz.) can kidney beans
• 1 (8 oz.) can tomato sauce
• 1/2 c. water
• 1/2 tsp. chili powder
• 1/2 tsp. salt
• 1/2 c. shredded Cheddar cheese
• 1/2 c. Gold Medal flour *
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 lb. beef stew meat, cut into 1-inch pieces
• 2 Tbsp. shortening
• 6 c. hot water
• 3 pared medium potatoes, cut into 1-inch cubes
• 1 medium turnip, cut into 1-inch cubes
• 4 carrots, cut into 1-inch slices
• 1 green pepper, cut into strips
• 1 c. sliced celery (1-inch pieces)
• about 1/2 c. diced onion
• 1 Tbsp. salt
• 2 beef bouillon cubes
• 1 bay leaf

1. Mix flour, 1 teaspoon salt and the pepper.
2. Coat meat with flour mixture.
3. Melt shortening in large skillet; brown meat thoroughly.
4. Add water; heat to boiling.
5. Reduce heat; cover and simmer 2 hours.
6. Stir in remaining ingredients.
7. Simmer 30 minutes or until vegetables are tender.

ground beef, onion, green pepper, cooking oil, macaroni, kidney beans, tomato sauce, water, chili powder, salt, cheddar cheese, gold medal flour, salt, pepper, beef stew meat, shortening, hot water, potatoes, carrots, green pepper, celery, onion, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=581081 (may not work)