CHICAGOLAND CHILI MAC
Source: Chili Nation by Jane and Michael Stern
Servings: 6

1 pound lean ground chuck
2 tablespoons vegetable oil
1 (28 oz) can diced tomatoes, undrained
1 cup chopped onions
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin (1/2 tsp for Tom)
1 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
2 tablespoons sugar
1 each bay leaf
1 cup tomato sauce, more as needed
2 cans (15 oz each) red kidney beans, drained and rinsed
Tabasco sauce, as desired
1 pound elbow macaroni, cook as directed*
2 tablespoons butter
grated cheddar cheese (optional)
oyster crackers for garnish

Brown the beef in the oil in a Dutch oven, stirring to separate it. Drain the excess fat.

Add the tomatoes, onions, garlic, salt, Worcestershire, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce. Partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist but not too soupy.

Add the kidney beans and red pepper sauce. Cook 10 minutes more as you prepare the macaroni.

*Tom's note: I just used 1 rounded cup of uncooked elbows. Cook the macaroni until just tender. Drain and toss with butter. Combine the hot macaroni with the chili and serve in bowls, topped with grated cheese, if desired, and oyster crackers on the side.