Caz Chili

Not too spicy, but tastes really yummy.

• Ready In: 45 mins
• Serves: 16
• Yields: 4 qu

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 3/4ounce) 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.