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.
Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Yield: 10-12 servings.