1 1/2 - 2 lbs. ground beef
3 (42 oz.) cans kidney beans
1 lg. yellow onion
1 (15 oz.) can tomato sauce
1 (48 oz.) can V-8 juice
2 (11.5 oz.) cans V-8 juice
2 tsp. salt
2 tsp. pepper (more to taste)
1 tsp. garlic salt
2 or 3 tsp. ground cumin
2 tbsp. chili powder (to taste)
1 (14 1/2 oz.) can peeled tomatoes
1 tsp. curry powder
1 tbsp. Worcestershire sauce

In a large chili pot, brown meat with chopped onions and salt. Drain off all excess fat. Add all remaining spices and Worcestershire sauce; mix well. Add tomatoes (chopped up) and tomato sauce; mix well. Add large V-8 juice and all the kidney beans (drained off). Add remaining juice and 1 cup water, enough to almost fill pot. Reduce heat to a low simmer and half cover. let simmer 3 to 5 hours. Serves 6 to 10.