Midwest Chili

• 1 lb ground beef
• 1 onion, diced
• 2 stalks celery, diced
• 1 (6 ounce) tomato paste
• 1 (16 ounce) kidney beans (do not rinse or drain) or (16 ounce) chili beans (do not rinse or drain)
• 12 ounces V8 vegetable juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons chili powder
• 1 (32 ounce) can whole tomatoes (cut into chunks)
• 4 cups water
• 1 cup elbow macaroni, raw

1. In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat.
2. Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni.
3. Simmer for at least 3 hours.
4. Prepare the macaroni according to package directions (cook in additional salted water).
5. Drain macaroni and add to chili.
6. Simmer this mixture for an additional 15 to 30 minutes.

ground beef, onion, stalks celery, tomato paste, kidney beans, vegetable juice, salt, sugar, black pepper, chili powder, tomatoes, water, elbow macaroni

Taken from www.food.com/recipe/midwest-chili-144168 (may not work)