3 lb. ground chuck
3 lg. onions (optional amount, 1 lg. is sufficient)
1 qt. water
1 qt. tomato juice
2 tbsp. Crisco (may not need)
2 tbsp. chili
1/2 tsp. red pepper seed
1 tbsp. salt

Put Crisco and chopped onions in heavy kettle and cook slow until onions are clear, not brown. Add meat and salt; stir until meat is hot and fine. Let cook, stirring off and on until it cooks down and starts to fry. Add water; cook until it boils down. Add tomato juice. Let cook until boiled down again. In the last half hour, add chili powder and red pepper seed. Remove the excess grease from top.

Makes enough for about 5 dozen hot dogs.