2 lbs. extra-lean ground beef
2 c. chopped onion
3/4 c. chopped celery
1/2 c. chopped green pepper
3 garlic cloves, minced
1 tsp. salt (optional)
1/4 tsp. pepper
1 tbsp. brown sugar
3 tbsp. chili powder
2 cans (16 oz. each) stewed tomatoes
1 can (46 oz.) tomato juice
1 can (10 1/2 oz.) beef broth
1/2 c. uncooked elbow macaroni
1 can (15 oz.) kidney beans, rinsed & drained

In large Dutch oven or soup kettle, brown beef until no longer pink (drain fat if desired). Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two, bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time. Stir in beans and heat through. Yield: 12 servings (about 4 1/2 quarts).