1 pound ground beef
1 medium onion, chopped
1 cup chopped celery
2 10 3/4 ounce cans tomato soup
1 16 ounce can kidney beans, undrained
1/4 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Cook on high 5 minutes. Stir. Reduce power to 50 percent. Cook uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.
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