1 Medium Yellow Onion Finely Chopped
1 Green Bell Pepper Finely Chopped
2 Cloves Garlic Minced
1 Pound Ground Beef
2 tsp Chili Powder
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Black Pepper
2 Cans Condensed Tomato Soup
1 15 Ounce Can Diced Tomatoes Undrained
32 Ounces Beef Broth
4 Cups Water
2 Cups Elbow Pasta Uncooked
Heat the oil in a large pot. Saute onions, bell pepper and garlic until the vegetables begin to softened, about 5-6 minutes. Add the ground beef, breaking it up and cooking until there is no longer any pink. Drain off excess fat. Stir in chili powder, oregano, salt and pepper. Add condensed tomato soup, diced tomatoes with their juice, beef broth and water. Bring to a boil. Once boiling add the pasta. Reduce heat, cover and simmer until the pasta is just al dente. Adjust seasoning and serve.