2 lbs. extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
3 cloves garlic-minced
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. brown sugar
3 Tbsp. chili powder (or to taste)
2 16-oz. cans stewed tomatoes
1 46-oz. can tomato or V8 juice
1 can beef broth
1/2 cup uncooked elbow macaroni
1 15-oz. can kidney beans, rinsed and drained
In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onions, celery, peppers, and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except macaroni and beans. Bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time. Stir in beans and heat through. (makes about 4 1/2 quarts)