4 tbsp. vegetable oil
2 lg. onions, chopped
4 lg. garlic cloves, minced
4 lb. lean stew beef, cut into small cubes
One of the following or a combination: 3 lbs. bulk pork sausage, Italian sausage and/or ground turkey
2 (1 lb. 12 oz.) cans whole tomatoes
2 (6 oz.) cans tomato paste
6 tbsp. chili powder
3 tsp. cumin
1 tbsp. oregano
2 (1 lb.) cans baked beans
2 tsp. salt
2 tsp. sugar
2 tbsp. unsweetened cocoa powder
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can pinto beans, drained

In a large pot, heat oil. Saute onion and garlic until soft. Add beef and sausage and cook until brown; pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture. Add next eight ingredients. Simmer partially covered 2 hours, stirring often. If too dry, add a little water. Stir in kidney beans and pinto beans. Cook 30 minutes longer. May be refrigerated or frozen. Before serving chili, remove any excess fat from top. Reheat on stove or in a 350 degree oven until hot and bubbly. Makes 16 to 24 servings.