Ingredients

• 1 pound lean ground beef (90% lean)
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  With Johnsonville Italian Sausage.

  

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• 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cups water
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup red wine vinegar
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons beef bouillon granules
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 cups uncooked elbow macaroni