Hearty Chili Mac

Submitted by Lorraine of AZ

"This recipe was published in the TOH publication, Comfort Food and was submitted by Fanny Wehmas. This recipe makes a lot of food. However it halves well, and it also freezes well. You may want to keep a stash in your freezer for rushed days."

 

• Ready In: 1hr 34mins
• Ingredients: 12
• Serves: 10-12

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

directions

1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in 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.
3. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.