Caz Chili

Name: Caz Chili
Prep time: 45 min
Total time: 45 min
Yield: 4 qu, 16 serving(s)
Ingredients: 1 1/2 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; 1/2 cup water; 2 tablespoons chili powder; 1 -2 tablespoon brown sugar; 3 bay leaves; salt and pepper; 2 cups elbow macaroni, cooked and drained

Submitted by 55tbird

"Not too spicy, but tastes really yummy."

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Ready In:: 45mins
Ingredients:: 13
Yields:: 4 qu
Serves:: 16

ingredients

1 ¹⁄₂ 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
¹⁄₂ cup water
2 tablespoons chili powder
1 -2 tablespoon brown sugar
3 bay leaves
salt and pepper
2 cups elbow macaroni, cooked and drained

directions

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