6 tbsp. butter
5 medium onions, sliced
3 lb. ground beef
2 tsp. chili powder
1 tbsp. salt
1 tsp. paprika
3/4 tsp. hot pepper sauce
2 (1 lb. 12 oz. each) cans tomatoes
1 (6 oz.) can tomato paste
3 (20 oz. each) cans kidney beans

Melt butter in a 6 to 8-quart saucepan; add onion and cook until tender but not brown. Add ground beef; sprinkle with chili powder, salt, paprika and hot pepper sauce. Cook meat until brown, breaking up with a fork. Add tomatoes and tomato paste; cover and simmer 45 minutes. Add kidney beans; simmer 15 minutes longer.

Chili may be frozen after cooling to room temperature. When reheating, let thaw at room temperature about 2 hours.

Makes 12 servings or 5 quarts.

Submitted by: Jodi Pearson