1 lb kidney beans
1 lb lean ground beef
1 medium onion, finely chopped
1 each garlic clove, minced
28 oz diced tomatoes, undrained
1 cup green pepper, diced
1 cup water
2 Tbsps chili powder
  salt and ground black pepper, to taste
16 oz Skinner® Elbows

Cooking Directions:

1.  Soak beans according to package directions; drain.

2.  In large saucepan over medium heat, cook meat, onion and garlic until browned.

3.  Stir in soaked beans, tomatoes, green peppers, water and chili powder; heat to boiling. Reduce heat; simmer 1-1/2 to 2 hours, stirring occasionally, or until beans are tender, adding additional water if necessary. Season to taste with salt and pepper.

4.  Prepare pasta according to package directions; drain. Serve chile con carne over hot cooked pasta.