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extra lean ground beef onions celery green pepper garlic salt brown sugar beef broth kidney beans chili powder tomatoes tomato juice elbow macaroni
Viewed: 49 - Published at: 6 years agoIngredients
- 2 lb. extra lean ground beef
- 2 c. chopped onions
- 3/4 c. chopped celery
- 1/2 c. chopped green pepper
- 3 garlic cloves, minced
- 1 tsp. salt (optional)
- 1 Tbsp. brown sugar
- 1 (10 1/2 oz.) can beef broth
- 1 (15 oz.) can kidney beans, rinsed and drained
- 3 Tbsp. chili powder
- 2 (16 oz.) cans stewed tomatoes
- 1 (46 oz.) can tomato juice
- 1/2 c. uncooked elbow macaroni
Method
- In a large Dutch oven or soup kettle, brown beef until no longer pink.
- Add onions, celery, green pepper and garlic. Continue cooking until vegetables are tender.
- Add all remaining ingredients, except last two (macaroni and kidney 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 the beans and heat through.
- Yields 12 servings.
