Chili Macaroni

• 1/3 cup uncooked elbow macaroni
• 1/3 pound lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1 cup canned diced tomatoes
• 3/4 cup tomato juice
• 3/4 cup canned kidney beans, rinsed and drained
• 1 small garlic clove, minced
• 3/4 teaspoon chili powder
• 1/8 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon pepper
• 2 tablespoons sweet pickle relish

1. Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
3. Drain macaroni; add to beef mixture. Stir in pickle relish; heat through.

elbow macaroni, ground beef, onion, tomatoes, tomato juice, kidney beans, garlic, chili powder, salt, oregano, pepper, sweet pickle

Taken from www.tasteofhome.com/recipes/chili-macaroni/ (may not work)