1 16 oz box of elbow pasta
1 green bell pepper diced
1 cup onion diced
3 cloves garlic minced
1 jalapeno pepper minced
1 can petite diced tomatoes
1 can of Ro-tel
1 can Whole Kernel Corn drained and rinsed
1 teaspoon chili powder more to taste
1 tablespoon Worcestershire Sauce
Salt and Pepper to taste
Prepare pasta according to package directions in a large pot or Dutch oven. Cook onions, peppers, and garlic in a large skillet over medium high heat until onions are transparent and tender. Add in ground round or beef to skillet and cook until browned. Add chili powder and Worcestershire sauce to beef and stir. Drain noodles and return to large pot. Add browned beef and vegetables to noodles. Add in cans of tomatoes, and corn pot stir to combine. Simmer on low for 20-25 minutes to allow flavors to mix together.