1 pound lean ground beef
2 tablespoons butter
2 quarts boiling water, in which you have dissolved
8 teaspoons chicken bouillon.
1 15.5-ounce can kidney beans
1 150ounce can crushed tomatoes
4 ounces pasta, not cooked
1 teaspoon chili powder
Salt to taste
Melt butter in a heavy Dutch oven. Brown the beef in the butter. (Add a little hot water to release the flavor stuck to the pan.) Add remaining boiling water, tomatoes, salt and pasta.
Cook for about an hour. Add chili powder and beans. Heat very warm.
Serve with hot cornbread. Add a relish plate of raw vegetables.