15 lbs. hamburger
1 gal. (#10 can) sm. red beans
1 gal. (#10 can) Mexican Chile beans
1 gal. (#10 can) tomato sauce
5 tbsp. salt
1 tbsp. pepper
1 1/4 c. chili powder
1 c. dried minced onions

In a large pot, brown hamburger and DO NOT DRAIN. Add all remaining contents to pot and simmer for 5 to 6 hours. Stir occasionally if your pot has a tendency to stick. Spoon off grease if desired prior to serving.

Successful variations have included use of venison burger in ratios of up to 3 pounds venison to one pound beef, adding of green peppers or chili peppers, using partial tomato sauce and the balance of whole tomatoes, and other spices as desired. This recipe is a very stable recipe and a good base to experiment from.