Cook beef and onions in 6-quart Dutch oven or large roasting pan
over medium heat, stirring occasionally until beef is brown and onions
are tender; drain. Stir in tomatoes, bean liquid, tomato sauce, chili
powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce
heat. Simmer uncovered 1 1/4 hours. Stir in beans. Simmer about 15
minutes, stirring occasionally, until desired consistency. Makes 24
servings. (Carolyn Brittain) |