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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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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. Ingredients:
2 lbs ground beef |
1 medium onion, chopped |
1 (46 ounce) can tomato juice |
1 (28 ounce) can diced tomatoes, undrained |
2 celery ribs, without leaves chopped |
3 tablespoons brown sugar |
2 tablespoons chili powder |
1 teaspoon salt |
1 teaspoon prepared mustard |
1/4 teaspoon pepper |
2 (16 ounce) cans kidney beans, rinsed and drained |
1/2 cup uncooked elbow macaroni |
Directions:
1. 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.
2. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.
3. Country Woman.
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