Recipe - Chili con Carne

CHILI CON CARNE (feel free to use your own recipe too, just know we will combine it with others)
24 Servings (1 1/2 cups each.)
4 pounds ground beef
8 medium onions, chopped (about 4 cups)
4 cans ( 1# 12 oz each) tomatoes
4 cans (15 1/2 ounces each) kidney beans, drained (reserve fluid)
1 can (15 ounces) tomato sauce
2 tablespoons sugar
3 tablespoos 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 Sunday May 10.
Place in refrigerator. Thank you!