Chili - cooking recipe

Ingredients

2 lb. extra lean ground beef
2 c. chopped onions
3/4 c. chopped celery
1/2 c. chopped green pepper
3 garlic cloves, minced
1 tsp. salt (optional)
1 Tbsp. brown sugar
1 (10 1/2 oz.) can beef broth
1 (15 oz.) can kidney beans, rinsed and drained
3 Tbsp. chili powder
2 (16 oz.) cans stewed tomatoes
1 (46 oz.) can tomato juice
1/2 c. uncooked elbow macaroni

Preparation

In a large Dutch oven or soup kettle, brown beef until no longer pink.
Add onions, celery, green pepper and garlic. Continue cooking until vegetables are tender.
Add all remaining ingredients, except last two (macaroni and kidney beans).
Bring to a boil.
Reduce heat.
Cover and simmer for 1 1/2 hours, adding macaroni for last half hour of cooking time.
Stir in the beans and heat through.
Yields 12 servings.