Chili Con Carne
From David (USA)

Serves 4-6

Ingredients:
2 tbsp Olive oil
1 ½ lb lean ground beef
2 onions, chopped
1 garlic clove, crushed
2 celery stalks, chopped
2 tbsp hot chili powder
1 tsp Cumin seeds
1 can whole tomatoes (24 oz)
2 tbsp Tomato paste
1 can red kidney beans, drained (15 oz)
Salt and pepper to taste
1 box of elbow macaroni
Sour cream
1 pkg shredded cheddar cheese
1 pkg Oyster crackers (optional)

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Directions:
Cook noodles until done and set aside.

Preheat oven to 350° F. Heat oil in a flameproof casserole dish. Add ground beef, onions, garlic and celery and fry gently for about 5 minutes, stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and break up with a spoon. Stir in tomato paste and kidney beans. Bring to a boil, stirring frequently.

Cover and bake in preheated oven for 1 hour, stirring occasionally. Season mixture with salt. Spoon chili over individual bowls of noodles and top each serving with sour cream, Oyster crackers and cheddar cheese.