Chicagoland Chili Mac - cooking recipe

Ingredients

1 lb ground chuck
2 tablespoons vegetable oil
1 (28 ounce) can diced tomatoes with juice
1 cup chopped onion
3 garlic cloves, minced
1 teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper
2 tablespoons sugar
1 bay leaf
1 -2 cup tomato sauce
2 (15 1/2 ounce) cans red kidney beans, drained and rinsed
Tabasco sauce
1 lb elbow macaroni
2 tablespoons butter
grated cheese
oyster crackers

Preparation

In a large pot, brown the beef in the oil, stirring to separate it; drain excess fat.
To the meat, add in the tomatoes w/ juice, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce; partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist, but not too soupy.
Add in the kidney beans and Tabasco to taste; cook 10 minutes more.
Meanwhile, cook the macaroni in a large pot of boiling salted water until al dente; drain and toss with butter.
Combine the macaroni with the chili; serve in bowl, topped with grated cheese and oyster crackers on the side.