2 lb. ground chuck
2 cans stewed tomatoes
1 c. celery, chopped
1 c. green pepper, chopped
1 c. onion, chopped
1 lg. can tomato juice
6 c. elbow macaroni
2 tbsp. chili powder
Salt and pepper to taste

Brown ground chuck in deep fry pan; drain excess grease. Add stew tomatoes, celery, green pepper, and onion. Simmer about 15 minutes. Cook drain and wash macaroni in cold water. Put in large roaster, pour ground chuck mixture and tomato juice and mix. Add chili powder, salt, and pepper; bake at 350 degrees for 1 1/2 hour. Add more tomato juice if mixture is too thick. Should be a little juicy.