Macaroni is all-American and it goes well with chili.
Ingredients:
2 quarts water
1 cup elbow macaroni
1 TBS vegetable oil
1 medium onion, diced
1 green bell pepper, seeded and diced
2 stalks celery, diced
3-4 cloves garlic, minced
1 can (28 oz) stewed tomatoes
1 can (15 oz) red kidney beans
1 can (11 oz) corn kernels, drained
1 1/2 TBS chili powder
2 tsp dried oregano
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
Instructions:
- In a large saucepan, bring water to a boil and cook macaroni (al dente) per package instructions. Drain in a colander.
- In a large saucepan, heat oil over medium high heat. Add onion, bell pepper and celery, and garlic. Cook, stirring for 7 minutes.
- Stir in tomatoes, beans, corn, chili powder and other spices. Cook over medium-low for 15 minutes, stirring occasionally.
- Blend in cooked macaroni and cook 5 minutes over low heat. Let stand 5 minutes before serving.
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