3 or 4 tomatoes
1 onion, chopped
3 carrots, sliced
1 or 2 celery stalks, chopped
1 tsp. salt
1 lb. ground beef
1 can English peas
1 can whole kernel corn
1 can tomatoes, cut up
1 sm. can tomato sauce
3/4 c. catsup
2 tbsp. mustard
Dash of hot sauce
1 or 2 jalapeno peppers
1 tsp. garlic salt
1 clove of garlic, chopped
1/8 tsp. pepper
1 tbsp. chili powder
1 tsp. thyme
1 c. uncooked macaroni

Peel tomatoes; cut into small chunks. Place tomatoes, onion, carrots and celery in six quart saucepan; add about 2 quarts water. Add salt; bring to a boil; reduce heat. Simmer until vegetables are tender.

Cook beef in skillet until brown; drain. Add to tomato mixture. Add peas, corn, tomatoes, tomato sauce, catsup, mustard, hot sauce, jalapeno peppers, garlic salt, garlic, pepper, chili powder and thyme; simmer for 30 minutes, adding water if needed.

Cook macaroni according to package directions; drain. Add to beef mixture. Simmer for 10-15 minutes longer. Remove jalapeno peppers before serving.