Ingredients:

1 cup elbow macaroni (180 grams)

½ tsp salt – for pasta water

1 1/2 lb lean ground beef

½ tsp salt

½ tsp pepper

1 tsp onion powder

1+ tsp chili powder

1 can Campbell’s tomato soup

1 generous TBL red wine vinegar

• Boil water in the 4 quart pan
• Add salt
• Add macaroni to boiling water and at the same time, crumble ground beef into frying pan (on 6)
• Salt and pepper ground beef
• When ground beef is 50% done (half pink) add onion and chili powder
• Drain macaroni when done
• When ground beef is done turn down to 2
• Stir tomato soup and macaroni into ground beef in frying pan
• Stir in vinegar
• Cover, turn down to Low and cook, stirring occasionally for 5 minutes
• Serve