MEATBALL MACARONI CHILI

1 (7-ounce) package or 2 cups uncooked Creamettes Elbow Macaroni, cooked as package directs and drained
1 pound lean ground beef
1/2 cup soft bread crumbs (about 1 slice bread)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil, optional
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 1/2 cups tomato juice
1 (16-ounce) can stewed tomatoes
1 (15-ounce) can tomato sauce
1 to 2 teaspoons chili powder 1/2 teaspoon ground cumin, optional
1 (16-ounce) can kidney beans, drained

In medium bowl, combine meat, crumbs, egg, salt and pepper; mix well. Shape into 18 meatballs.

In large saucepan or Dutch oven, brown meatballs in oil; remove from pan.

Add green pepper and onion; cook and stir until tender. Stir in meatballs, tomato juice, tomatoes, tomato sauce, chili powder and cumin if desired. Simmer covered 20 minutes, stirring occasionally.

Stir in cooked macaroni and beans; cover and heat through. Refrigerate leftovers.

Servings: 8
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, Borden Inc., 1981