2 quarts stewed tomatoes
3 lbs. ground beef, fried & diced
2 tbsp. salt (heaping)
1 (6 oz.) jar "hot peppers", drained & diced
#10 can chili beans in gravy (100 oz.)
3 tbsp. chili powder, heaping
1 tbsp. black pepper, heaping
2 lg. onions, peeled & diced

Cook on "low" for 3 hours, stirring occasionally. Allow to cool naturally (do not refrigerate) for 4 hours. Can then be refrigerated, reheated or frozen. Has the most flavor when reheated. Makes 2 gallons.

NOTE: A 5 pound pork roast can be used in place of the ground beef. Pre-cook roast in oven, dice into small cubes.