Hearty Chili Mac


2 lbs gound beef

1 medium onion, chopped

1 can (46 oz) tomato juice

1 can (28 oz) diced tomatoes, undrained

3 celery ribs, chopped

3 Tbsp brown sugar

2 Tbsp chili powder

1 tsp salt

1 tsp prepared mustard

1/4 tsp pepper

1 can (16 oz) kidney beans, rinsed and drained

1 c. uncooked elbow macaroni


1. 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 hour, stirring occasionally.

2. Add the beans and macaroni, simmer 15-20 minutes longer or until macaroni is tender.


*I browned the hamburger and onions then combined everything but the macaroni in a crock pot and left it on low all day long. I added the macaroni and turned it to high for one hour.