Ingredients
- 1 pound lean ground beef (90% lean)
- 4 cans (14-1/2 ounces each) mexican diced tomatoes, undrained
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cups water
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon worcestershire sauce
- 2 teaspoons beef bouillon granules
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 cups uncooked elbow macaroni
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