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Chili-Mac

1 pound Elbow Macaroni, Rotini or other medium pasta shape -- uncooked
1 pound lean ground beef
3 tablespoons olive oil OR 3 tablespoons vegetable oil
1 28-ounce can tomatoes with juice
1 quart tomato juice
2 cups chopped onions
3 cloves garlic
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 bay leaf
1 20-ounce can red kidney beans -- drained

Cook pasta according to package directions; drain. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf.


Meanwhile, gradually add cooked pasta to the chili. Serve in bowls.


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