• 1lb Roseda ground beef
  • 1 medium onion – chopped
  • 2 cans of 46 oz tomato juice
  • 1 can of beans (kidney or black)
  • 1 tbsp. Chili powder
  • ½ cup macaroni


Brown the ground beef in a large cooking pot with the onion. Once the mixture has browned, drain off any excess grease. Add the 2 cans of tomato juice, 1 can of beans, and the chili powder. Bring to a boil. Once it’s boiling, add in the macaroni. Simmer on low heat until macaroni is cooked (about 30 minutes). Dip into bowls and serve.