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Categories:
ground beef celery onion tomato juice tomatoes kidney beans tomato soup water chili powder brown sugar bay leaves salt elbow macaroni
Viewed: 47 - Published at: 5 years agoIngredients
- 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
Method
- 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.
- Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving.
