Hearty Chili Mac

2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
2 celery ribs without leaves, chopped
3 tablespoons brown sugar
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon prepared mustard
¼ teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
½ cup uncooked elbow macaroni

In a 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 or until macaroni is tender.

Yield: 10–12 servings