Brown in large skillet or slow cooker until tender:

1 1/2 lb. ground beef
1 c. chopped onion
2 med. cloves garlic, minced (optional)

Add:

1 can Campbell's beef broth
2 cans Campbell's tomato soup
1 soup can water
2 cans (15 1/2 oz.) kidney beans, undrained
3 c. cooked elbow macaroni
3 tbsp. chili powder
2 tbsp. vinegar

Simmer 30 minutes; stir occasionally. Makes about 12 cups.