Ingredients
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1 1/2 lbs lean ground beef (or use ground turkey or even ground chicken)
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1 medium onion, peeled and chopped
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2 garlic cloves, peeled and finely chopped (or press through a garlic press)
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2 (28 ounce) cans whole tomatoes, whirled in blender for just a few seconds (should resemble "chunky" tomato juice)
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1 (14 ounce) can chicken broth
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1 3/4 teaspoons kosher salt (if using table salt, use about 1 tsp.)
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1 teaspoon chili powder
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1 3/4 cups elbow macaroni, uncooked
Instructions
- Cook ground meat in a large Dutch oven type pot over medium heat, breaking meat apart during cooking.
- Drain off any accumulated grease or fat.
- Add and stir in onion, garlic, salt, chili powder, tomatoes and chicken broth.
- Cook about 30 minutes, stirring occasionally, until onion is no longer "crunchy".
- Stir in the macaroni and continue cooking for about 12 minutes or until pasta is just al dente.
- Turn off the heat so macaroni doesn't contine to cook and get all mushy.