2 lb. ground beef chuck
1 (28 oz.) can petite diced tomatoes
2 (10 oz. ea.) cans Rotel tomatoes
1 chopped white onion
2 env. chili seasoning mix
4 (15 oz. ea.) cans pinto beans, drained and rinsed
4 cups water

Brown ground chuck and chopped onion. Drain well in a colander. Also drain and rinse the pinto beans well in a colander. Add all ingredients to a large heavy stock pot and cook on low for 3 hours, stirring every 20 minutes or so.

Note: You can place on top of a bowl of cooked elbow macaroni for those who might not like the full fire!

Submitted by: LJR