My Mom's Chili

Makes A LOT!!! 1 lb. ground meat of your choice (best with beef) Elbow macaroni (small box, any size pasta) 1 small sweet yellow onion 1 green bell pepper 1 packet McCormick's Mild Chili Powder 1 can mild chili starter (mom says: looks like a blue can of Busch Beans, check the soup or bean isle) 1 medium can of tomato sauce 1 small can diced tomatoes 1 jug (largest size) of plain V8 Vegetable Juice Sour Cream & Shredded cheese as garnish

Step 1 Cook noodles until soft, but not mushy. Drain the water off. Mom says she uses maybe a 3/4 cup of noodle. Step 2 Dice 3/4 or half of the onion and dice ALL of the green pepper. Step 3 Cook the ground beef in a skillet with the diced onion and green pepper until meat is brown and onion and pepper are soft. Pour into strainer to drain the grease. Step 4 In a large pot, combine cooked beef, onions, and green pepper with cooked noodles. Add chili starter from the can. Add tomato sauce and diced tomato. Step 5 Add V8 juice. Mom says she usually pours until the pot is "almost full but not quite, like 3/4 full." Save any remaining to add to chili leftovers if they thicken. Add chili mix powder. Allow to simmer in the pot for about 20 minutes before serving. Mom says "Let all ingredients get heated and blend together and cook." Scoop into your bowl and add shredded cheese on top and maybe a little sour cream.