Ingredients
2 pounds lean ground beef (90% lean)2 cups chopped onions3/4 cup chopped celery1/2 cup chopped green pepper3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon brown sugar3 tablespoons chili powder2 cans (14-1/2 ounces each) stewed tomatoes1 can (46 ounces) tomato juice1 can (10-1/2 ounces) condensed beef broth, undiluted1/2 cup uncooked elbow macaroni1 can (15 ounces) kidney beans, rinsed and drained
Preparation
In a Dutch oven, brown beef until no longer pink, breaking it into crumbles. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender.
Add the next 7 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni during last half-hour of cooking time. Stir in the beans and heat through.
