4 pounds ground chuck
4 medium onion, peeled and sliced or chopped
1 gallon tomato pieces or 3 quarts tomato juice
1gallon can Brooks Chili Hot Beans
4 pkgs. CHILL-O chili seasoning
1/4 cup chili powder
3 Tablespoons salt
2 Tablespoons pepper
pinch of garlic salt

Makes 3 gallons.
Brown ground chuck and onions until onions are tender, drain.  Add CHILL-O seasoning and all other seasonings with 1/2 cup water and simmer, stirring seasoning into meat and onion mixture for about 20 minutes.  Add 3/4 gallons precooked, canned or preserved tomatoesand allow to slow simmer 1 hour.  Add Brooks Chili Hot Beans and simmeruntil hot through.  At this point, the longer you slow simmer it the better it gets;  but it is ready to eat at this point.
 

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Especially for L'il Sis and Cyndi:
Alternative method for picky eaters:(makes more of a smooth chili con carne style chili)
Makes 3 gallons.
Brown beef in gallon kettle, drain any grease off.  Add seasonings with some 1/2 cup water.  Puree chopped onion in tomato juice; add to meat.  Allow to simmer 45 minutes with lid on.  Add beans and juice.  Let simmer at least 15 minutes before serving.  Keeps well in covered container up to 2 weeks.