Ingredients
| 2 lbs. | ground beef | | 1 | md. onion, chopped | | 1 can (2-7/8 lb.) | tomato juice | | 1 can (1-3/4 lb.) | diced tomatoes, undrained | | 2 | celery ribs without leaves, chopped | | 3 tbsp. | brown sugar | | 2 tbsp. | chili powder | | 1 tsp. | salt | | 1 tsp. | prepared mustard | | 1/4 tsp. | pepper | | 2 cans (1 lb. each) | kidney beans, rinsed and drained | | 1/2 cup | uncooked elbow macaroni |
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Instructions
In Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally.
Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.
Country Woman
Author's Comments
This recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftover—if there is any left.
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