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Robin’s Microwave Chili

Robin’s Microwave Chili 1 lb. lean ground beef
1 medium onion, chopped
1/2 c. chopped green pepper
1 (8 oz.) can of tomato sauce
1 (14 1/2 oz.) can of chopped tomatoes or stewed tomatoes
2 (15 1/2 oz.) cans of kidney beans, drained
1 tsp. salt
1 tsp. pepper
1 to 2 tbsp. chili powder
1 c. cooked macaroni (optional)
Shredded cheddar cheese

Crumble ground beef in 2-quart microwave safe casserole dish. Stir in onion and green pepper. Cover with glass lid and microwave on high for 5 to 6 minutes or until meat is browned. Drain off all the grease. Stir in the remaining ingredients except for the macaroni and cheese, cover with glass lid and microwave on medium high for 14 to 16 minutes. Stir in cooked macaroni and heat about 2 minutes longer. Let stand for 5 minutes. Sprinkle shredded cheese on each serving. Makes 4 to 6 servings.

Robin's Chili (Stovetop Method)

Crumble ground beef in a frying pan. Stir in onion and green pepper. Cook on medium heat until meat is browned. Drain off all the grease. Combine the meat mixture and remaining ingredients except for the cooked macaroni and cheese into a large pot and cook over medium heat for 15 minutes or until hot. Stir in macaroni and heat for a few minutes longer. Sprinkle shredded cheese on each serving.


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