Caz Chili

• 1 12 lbs ground round
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 (46 ounce) can V8 vegetable juice
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (10 3/4 ounce) can condensed tomato soup, undiluted
• 12 cup water
• 2 tablespoons chili powder
• 1 -2 tablespoon brown sugar
• 3 bay leaves
• salt and pepper
• 2 cups elbow macaroni, cooked and drained

1. In a Dutch oven, cook beef, celery and onion over medium heat til meat is no longer pink; drain.
2. Add juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper.
3. Bring to boil.
4. Reduce heat; cover and simmer for 30 minutes.
5. Stir in macaroni.
6. Cook, uncovered, 5 minutes or until heated thru.
7. Discard bay leaves.

ground round, celery, onion, vegetable juice, tomatoes, kidney beans, tomato soup, water, chili powder, brown sugar, bay leaves, salt, elbow macaroni

Taken from www.food.com/recipe/caz-chili-222122 (may not work)