1 lb. ground beef
1 medium onion, chopped
1 c. celery, chopped
1 (16 oz.) can tomatoes, broken up
1 (6 oz.) can tomato juice
2/3 c. tomato juice
1 (16 oz.) can kidney beans, drained
1 to 2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. pepper
1/8 tsp. garlic powder
1 (8 oz.) pkg. elbow macaroni
sour cream
sliced green onion

In a large kettle, cook ground beef, onion and celery. Add tomatoes, tomato paste, tomato juice, kidney beans and seasonings. Simmer on low heat 30 minutes. Prepare macaroni according to package directions. Drain. Stir macaroni into chili mixture. Heat through. Serve in warm bowls. Garnish with spoonful of sour cream and green onions.

Yield: 6 to 8 servings.

Twenty to thirty years ago, this was a popular meal.