Scarecrow Chili

Ingredients
* 1-1/2 pounds ground beef
* 2 celery ribs, chopped
* 1 medium onion, chopped
* 1 can (46 ounces) tomato juice
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 can (10-3/4 ounces) condensed tomato soup, undiluted
* 1/2 cup water
* 2 tablespoons chili powder
* 1 to 2 tablespoons brown sugar
* 3 bay leaves
* Salt and pepper to taste
* 2 cups elbow macaroni, cooked and drained

Directions
* In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the tomato juice, tomatoes, beans, soup, water, chili powder, brown sugar, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
* Stir in macaroni. Cook, uncovered, 5 minutes longer or until heated through. Discard bay leaves before serving. Yield: 16 servings (4 quarts).