1 qt. tomato juice
5 cans kidney beans
Ground chuck (family size pkg.)
1/2 c. chopped onion
3 carrots, sliced
2 tbsp. brown sugar
2-3 tbsp. cornstarch
Chili powder & garlic salt to taste

Brown ground chuck and onions in pan. Add garlic salt and chili powder. Cook sliced carrots in separate pan until tender. (Can use corn and macaroni, too.)

Drain carrots; save water to make 1 pint. Place in jar and add cornstarch. Shake well. Heat tomato juice and beans. Add all other ingredients. Simmer 1/2 hour.