Chili Mac Navy Style

By Little

Ingredients

• 2 lbs ground beef
• 1 medium onion, chopped
• 1 (46 ounce) can tomato juice
• 1 (28 ounce) can diced tomatoes, undrained
• 2 celery ribs, without leaves chopped
• 3 tablespoons brown sugar
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon prepared mustard
• 1/4 teaspoon pepper
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 1/2 cup uncooked elbow macaroni

Preparation

Step 1

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