2 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 (28 oz.) cans tomatoes, cut up
2 (10 3/4 oz.) cans tomato puree
2 (46 oz.) cans tomato juice
2 (15 1/2 oz.) cans chili beans
2 pkg. chili mix seasoning
3 tbsp. chili powder
2 tsp. salt
1/2 tsp. pepper
1 c. cooked macaroni or spaghetti

In an 8-quart Dutch oven, brown ground beef. Add onion, green pepper, and garlic; cook until tender. Drain excess fat. Add remaining ingredients except macaroni. Simmer until flavors are well blended.

In a saucepan, cook macaroni as directed. Add macaroni to chili. About 1 hour before serving, simmer.

NOTE: Chili is best when made early and allowed to simmer all day or if made one day ahead.