1 lb. ground chuck
1 c. onions, chopped
3 1/2 c. (two 14 oz. cans) stewed tomatoes
2/3 c. (6 oz. can) tomato paste
3/4 c. water
2 c. (15 1/2 oz. can) kidney beans
1 tsp. salt
1/4 tsp. pepper
1 to 2 tbsp. chili powder

Brown chuck with onions in large skillet. Drain off excess fat. Add remaining ingredients. Break up tomatoes. Heat to boiling. Reduce heat; boil gently, uncovered, 30 minutes. Makes 8 cups.