Chili Mac

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce kidney beans drained canned
• 8 ounce tomato sauce canned
• 14.5 ounce canned tomatoes whole undrained chopped canned
• 1 tablespoon chili powder 
• 4 ounces elbow macaroni cooked uncooked
• 8.8 ounce whole-kernel corn drained canned
• 3  garlic cloves minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground cumin 
• 1 pound ground round 
• 0.5 cup onion chopped
• 4 ounces sharp cheddar cheese shredded
• 6 ounce tomato paste canned
• 0.5 cup water 

Equipment

• frying pan
• paper towels
• dutch oven

Directions

1. Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef.
2. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.