2 lbs. ground beef
1 med. onion, chopped
1 can (46oz.) tomato juice
1 can (28oz.) diced tomatoes, undrained
2 celery ribs without leaves, chopped
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. pepper
2 cans (16oz each) kidney beans, rinsed and drained
1/2 cup uncooked elbow macaroni
Shredded cheddar cheese

Cook beef and onion over medium heat until meat is no longer pink.  Drain.  Put in slow cooker.  Stir in tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper.  Cover and bring to a boil.  Reduce heat to low and add beans and macaroni.  Simmer 5-6 hours on low.  Top with cheese before serving.  Makes 10-12 servings.