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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. ground beef
1 md. onion, chopped
1 can (46 oz.) tomato juice
1 can (28 oz.) 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 (16 oz. each) kidney beans, rinsed and drained
1/2 cup uncooked elbow macaroni
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Directions:
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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
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Comments from olga
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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.
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