3 or 4 large onions, chopped (4 cups)
4 large cans (28 oz.) petite diced tomatoes
4 (15 oz.) cans Bush’s Mexican chili beans
1 can (15 oz.) tomato sauce
2 tablespoons sugar
4 teaspoons salt
4-8 tablespoons chili powder, to taste
Cook and stir beef and onion until meat is browned and onion is tender.
Drain off fat.
Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings.
Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half.
Stir in beans and simmer at least fifteen more minutes.
Serve with toppings (fritos, grated cheddar, sour cream).
