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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Not too spicy, but tastes really yummy. Ingredients:
1 1/2 lbs ground round |
2 celery ribs, chopped |
1 medium onion, chopped |
1 (46 ounce) can v8 vegetable juice |
1 (28 ounce) can diced tomatoes, undrained |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (10 3/4 ounce) can condensed 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 |
Directions:
1. In a Dutch oven, cook beef, celery and onion over medium heat til meat is no longer pink; drain.
2. Add juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper.
3. Bring to boil.
4. Reduce heat; cover and simmer for 30 minutes.
5. Stir in macaroni.
6. Cook, uncovered, 5 minutes or until heated thru.
7. Discard bay leaves.
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