2 1/2 lbs. ground round or chuck
2 1/2 c. onions, chopped
2 1/2 c. chopped peppers, chopped
3 (1 oz.) cans tomatoes and juice
1 (4 oz.) jar pimento, diced
5 tbsp. chili powder
2 tsp. salt
1 tsp. pepper
1 (12 oz.) can tomato juice
5 (15 oz.) cans chili hot beans
300 sticks vermicelli spaghetti, broken into 3 inch sticks; then cooked

(I use frozen).

Saute meat, onions. Chop and core tomatoes. Combine first 8 ingredients and bake covered at 325 degrees for 2 hours. Remove from oven, degrease. Add tomato juice and water to original line then add beans and spaghetti, return to oven and reheat. Yield: 14 one-half pints.