Ingredients
1 pound ground beef1 package (7 ounces) elbow macaroni, cooked and drained1 cup finely chopped celery1 cup chopped green pepper1 cup finely chopped onion2 cups thinly sliced carrots1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 teaspoon salt1/4 teaspoon pepper1 teaspoon chili powder
Preparation
In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients. Bring to a boil over medium heat; reduce heat and simmer gently, covered, for 30 minutes. Add water if a thinner stew is desired.
