This recipe serves 20.

Ingredients:

•   3 lbs    Pork Sausage, Bulk, preferable without Sage
•   4 lbs    Ground Beef**
•        2    Large Onions, Diced
•        4    Large Garlic Cloves, finely diced or crushed
•  4 Tbs    Oil
• 2 cans    whole peeled Tomatoes (26 oz each)
• 2 cans    Tomato Paste (6 oz each)
•   4 Tbs    Chili Powder
•   4 tsp    Cumin, ground
•   1 Tbs    Oregano
•   2 tsp    Salt
•   2 tsp    Sugar
• 2 cans    Bush Baked Beans (16 oz each Original)*
• 2 cans    Kidney Beans, drained*
•   1 can    Pinto Beans*

*    optional, to taste
**  one of our customers (a frequent chili cook off winner, he made it all the way to the National Competition in Las Vegas one year) had us finely cut Sirloin Tip slices (about ⅛ inch cubes) to use instead of Ground Beef.

Directions:
In a large pot heat up the oil and brown both meats, remove the meat and brown onions separately, add the garlic in the end.
Combine meats and onions into pot, add all the seasoning.
Drain the Tomato juice into the pot and chop the whole tomatoes smaller. Add the tomatoes and the tomato paste to the meat.
Bring to a boil, turn down the heat and simmer for 2 to 3 hours at low heat, stirring occasionally.
Add all the beans you want one hour before cooking is done.

Serve with freshly chopped onions and cheese, if so desired.

A Triple Batch will fill one large Roaster.