2 lbs. ground beef
1 lg. onion, chopped
1/2 to 1 tsp. chili powder or more to suit taste
Salt and pepper to suit taste
4 (16 oz.) cans tomatoes
2 (46 oz.) cans tomato juice
1 or 2 (16 oz.) cans kidney beans
3/4 to 1 c. uncooked Creamettes elbow spaghettes
Dash of cayenne pepper (optional)
Chopped celery (optional)

In a very large (8-10 quart) pan brown ground beef, onion, and celery. Drain off grease. Chop the tomatoes a bit or quickly run through food processor. Stir in the entire contents of the canned tomatoes. Add the salt and pepper and chili powder; stir.

Add the 2 cans of tomato juice; bring to a boil and add the spaghettes. Stir in and turn to low and simmer 1-2 hours. Just before taking off stove, stir in the kidney beans and cayenne and warm them 2 minutes or so. Serve. (It taste even better the next day!)