Meat Chili

CHILI CON CARNE: about 24 (1 ½ cup) Servings

4 pounds ground beef
8 medium onions, chopped (about 4 cups)
4 cans ( 28 oz each) tomatoes
4 cans (15 1/2 ounces each) kidney beans drained (reserve liquid)
1 can (15 ounces) tomato sauce
2 Tablespoons sugar
2 Tablespoons chili powder
1 Tablespoon plus 1 1/2 teaspoons salt

Cook and stir ground beef and onion until meat is brown and onion is tender. Drain off fat. Place meat mixture in large pot or Dutch oven. Stir in tomatoes reserved kidney bean liquid, the tomato sauce and seasonings. Heat to boiling.

Reduce heat; simmer uncovered 1 hour 15 minutes. Stir in beans. Simmer, stirring occasionally, about 15 minutes.

Let chili cool. Place in storage bag(s) or clean ice cream pail (or similar disposable container).
Label container: Chili, Study Day - Refrigerate or freeze.

Bring to Blackhawk kitchen by Friday, December 16th.
Place in refrigerator. Thank you!