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“This recipe was published in the TOH publication, Comfort Food and was submitted by Fanny Wehmas. This recipe makes a lot of food. However it halves well, and it also freezes well. You may want to keep a stash in your freezer for rushed days.”
READY IN:
1hr 34mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain.
  2. Stir in tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 1 hour;, stirring occasionally.
  3. Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.

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