1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1/2 large green bell pepper, chopped
1 (15 ounce) can kidney beans, drained
2 (10.75 ounce) cans condensed tomato soup
1 (14.5 ounce) cans diced tomatoes (if you like it spicier, you can sub diced tomatoes with green chiles)
1/8 cup brown sugar
1-2 teaspoons chili powder (to taste)
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or more, if you like it hot)
Salt and pepper to taste
Shredded cheddar cheese and sour cream to garnish.
1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until just al dente; drain. (Important – do not overcook!)
2. In a large, deep skillet or Dutch oven, brown ground beef with onion and green pepper until juices are clear and vegetables are tender. Drain off excess fat.
3. Stir in kidney beans, condensed tomato soup, diced tomatoes, brown sugar, and seasonings. Stir in macaroni. Heat through. Garnish with sour cream and shredded cheese, and serve with a side of cornbread.