#985 - Pasta Chili

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them
1 bag egg noodles (cooked to package directions)--more if serving alot of people
1 chopped onion
1 chopped green pepper
1 bag shredded mozzarella cheese


In a Dutch oven add ground chuck, 1 medium chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both). Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. While heating chili, cook pasta according to package and drain. When chili is hot enough to serve, place a portion of egg noodles on each plate and top with a large ladle of chili. Sprinkle chopped onions and chopped peppers on top of each serving of chili. Finish with shredded mozzarella cheese on top. Repeat with as many servings as you need.