5 lb. ground beef
2 lb. onions, chopped (5 lg.)
2 (30 oz.) cans chili beans
1 (53 oz.) can red kidney beans
1 (46 oz.) can tomato juice
1 (8 oz.) pkg. elbow macaroni
3 tbsp. chili powder
Salt & pepper

In heavy 10 quart pot over medium heat, cook ground beef and onions until meat loses its pink color, stir often. Add remaining ingredients; heat to boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Makes about 32 cups.