Ingredients
| 3 to 4 | potatoes | | 1 | onion, chopped | | 3 | carrots, sliced | | 1 to 2 stalk | celery, chopped | | 1 tsp. | salt | | 1 lb. | ground beef | | 1 can | English peas | | 1 can | whole kernel corn | | 1 can | tomatoes, cut up | | 1 | sm. can tomato sauce | | 3/4 cup | catsup | | 2 tbsp. | mustard | | 1 dash | hot sauce | | 1 to 2 | jalapeno peppers | | 1 tsp. | garlic salt | | 1 clove | garlic, chopped | | 1/8 tsp. | pepper | | 1 tbsp. | chili powder | | 1 tsp. | thyme | | 1 cup | uncooked macaroni |
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Instructions
Peel potatoes; cut into small chunks. Place potatoes, onion, carrots and celery in 6 quart saucepan; add about 2 quarts water. Add salt. Bring to a boil; reduce heat. Simmer until vegetables are tender.
Cook beef in skillet until brown; drain. Add to potato mixture. Add peas, corn, tomatoes, tomato sauce, catsup, mustard, hot sauce. Jalapeno peppers, garlic salt, garlic, pepper, chili powder and thyme; simmer for 30 minutes, adding water, if needed.
Cook macaroni according to package directions; drain. Add to beef mixture; simmer for 10 to 15 minutes longer. Remove jalapeno peppers before serving. Yield: About 5 quarts.
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