Sweet Chili


2 lbs. ground beef
2 large onions, chopped
2 cloves garlic, minced
2 tsp. chili powder
2 tsp. salt
1 tsp. ground cumin
1 tsp. black pepper
1 tsp. dried oregano
1 can (28oz.) whole tomatoes
1 can (28oz.) tomato sauce
1 can (16oz.) red kidney beans, drained and rinsed
½ C packed light-brown sugar
1 lb. cooked elbow macaroni

shredded cheddar cheese
sour cream

In a large nonstick pot, brown beef, onion, and garlic for about 10 minutes, stirring occasionally. Add chili powder, salt, cumin, pepper, and oregano. Cook for 2 minutes until fragrant. Drain liquid from tomatoes into pot; roughly chop tomatoes using kitchen shears and add. Fill can with water and add to pot along with tomato sauce, beans, and brown sugar. Bring to a boil. Lower heat and simmer, uncovered, for 30 to 35 minutes. Let stand for 10 minutes. Serve over cooked elbow macaroni. Garnish with cheese and sour cream if desired.