2 tbsp. salad oil
1 1/2 lb. lean chuck beef
2 lg. onions, chopped
2 cloves garlic, minced
2 cans tomatoes (14 oz.)
1 can beef broth (14 1/2 oz.)
1 c. water
3/4 tsp. thyme
3/4 tsp. marjoram leaves
2 c. celery (1" long pieces)
2 c. carrots (1/2" thick)
1/2 c. diced red & green peppers
1/2 c. chopped parsley
1/4 c. green chili salsa
1/2 c. elbow macaroni
2 med. ears of corn, husked & broken into 1 1/2" pieces

Brown meat in oil in 5 or 6 quart pot. Add onions and garlic; stir until limp. Add tomatoes (break with spoon). Add liquids and spices. Bring to a boil. Cover and simmer until meat is very tender. Approximately 2 hours. Stir in celery and other vegetables and continue to simmer for 15 minutes. Stir in salsa, macaroni and corn. Cook until carrots and macaroni are tender (about 10 minutes). Salt and pepper optional.