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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers-if there is any left. Not that I'm a retired farm wife, I enjoy traveling and volunteering. Ingredients:
2 pounds ground turkey or beef |
1 medium onion, chopped |
1 can (46 ounces) tomato juice |
1 can (28 ounces) diced tomatoes, undrained |
2 celery ribs, chopped |
3 tablespoons brown sugar |
2 tablespoons chili powder |
1 teaspoon salt |
1 teaspoon prepared mustard |
1/4 teaspoon pepper |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1/2 cup uncooked elbow macaroni |
Directions:
1. In a Dutch oven, 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.
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