Crock Pot Hearty Chili Mac


2 lbs ground beef
1 medium onion, chopped
1 can (46 oz) tomato juice
1 can (28 oz) diced tomatoes, undrained
3 celery ribs, chopped
3 Tbsp brown sugar
2 Tbsp chili powder
1 tsp salt
1 tsp prepared mustard
1/4 tsp pepper
1 can (16 oz) kidney beans, rinsed and drained
1 c. uncooked elbow macaroni


Cook beef and onion over medium heat until meat is no longer pink; drain. Place in slow cooker. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard, pepper and kidney beans. Cook on low 6-8 hours.
One hour before the dish is done add pasta and let cook for the last hour.