4 lbs. ground beef
8 med. onions
4 (28-oz.) cans whole tomatoes, undrained
4 (15-oz.) cans kidney beans, drained with liquid reserved
1 (15-oz.) can tomato sauce
3 Tbsp. chili powder
2 Tbsp. sugar
1 Tbsp. + 1 1/2 tsp. salt

Cook beef and onions in 6-quart Dutch oven or large roasting pan over medium heat, stirring occasionally until beef is brown and onions are tender; drain. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours. Stir in beans. Simmer about 15 minutes, stirring occasionally, until desired consistency. Makes 24 servings. (Carolyn Brittain)