Chili Mac

1 cup elbow macaroni
1 pound ground beef
1 small onion, chopped
1 cup chopped celery
1/2 large green bell pepper, chopped
1 can kidney beans, drained
2 cans condensed tomato soup
2 cans diced tomatoes
1/8 cup brown sugar
salt and pepper to taste

Bring lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain. In a small saucepan, simmer celery and
green pepper with water to cover until tender; Drain. Place ground beef
in a large heavy skillet over medium heat. Cook until evenly brown. Add
onion, and cook until tender and translucent. Drain excess fat. Add
celery and green pepper. Stir in kidney beans, condensed tomato soup,
diced tomatoes and brown sugar. Season with salt and pepper, and stir in
macaroni.


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