4 cans (28 oz. each), whole tomatoes
3 medium onions, coarsely chopped
4 cans (12 to 16 oz. each) hot chili beans in chili sauce
2 pkgs. Wick Fowler's 2-alarm chili kit
3 lbs. ground chuck
2 pkgs. (1.75 oz. each) chili seasoning mix (French's, McCormick's, etc.)
Fresh hot peppers (optional)
Condiments: Chopped jalapeno peppers, onions, cheese

Pour tomatoes with juice into 5 quart bowl or pan. Coarsely chop tomatoes. Pour into 5 quart stockpot. Add chopped onions and hot chili beans; cook on medium heat until onions are crisp tender. Add only the following ingredients from Wick Fowler's chili kit: paprika, garlic, salt, cumin/oregano, chili powder, red pepper to taste. Cook about 1 hour, stirring frequently.

Cook ground chuck in skillet, breaking meat into small pieces until done and meat is brown. Stir 2 packages chili seasoning mix into meat; stir constantly to keep from burning. Pour into stockpot mixture. Rinse skillet, scrapping meat and seasoning from bottom; add to stockpot. For extra spice, add hot peppers to taste. Cook just above a simmer (slightly bubbling) until chili becomes a rich red color, about 1 1/2 hours.

Freezes well. 1 recipe fills about 3 one-half gallon containers. Orange juice cartons are great. Thaw overnight on countertop, from about 10 pm to early morning. Refrigerate until ready to heat; warm slowly, stirring often, as this chili sticks easily.

Note: Have an extra can of tomatoes and chili beans on hand to adjust recipe to desired thickness. I transfer cooked chili to a decorative stockpot (i.e., Kensington Garden stockpot) for serving. Dipping from the stockpot with a regular coffee cup works best for me; between servings, place cup in its saucer beside the stockpot. Of course, a long-handled spoon or ladle works well. Let guests serve themselves.

Serve with hot cornbread or saltines, and condiments, such as: chopped jalapeno peppers, chopped red onion, chopped green onions with blades, chopped cheddar cheese.