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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 40 |
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From a TOH mag. Just in time for Halloween! Ingredients:
1 1/2 lbs ground beef |
2 celery ribs, chopped |
1 medium onion, chopped |
1 (46 ounce) can tomato juice |
1 (28 ounce) can diced tomatoes, undrained |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (10 3/4 ounce) can tomato soup, undiluted |
1/2 cup water |
2 tablespoons chili powder |
1 -2 tablespoon brown sugar |
3 bay leaves |
salt and pepper |
2 cups elbow macaroni, cooked and drained |
Directions:
1. In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
2. Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.
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