Categories: Beef, Mexican 
      Yield: 15 servings 
  
      5 lb Ground lean beef 
      6    Chopped onions 
      6 ga Cloves, minced 
      3    8-oz cans tomato sauce 
      3    6-oz cans tomato paste 
      3    Quarts tomato juice 
      9 tb Chili powder 
      4 tb Vinegar 
      4 tb Brown sugar 
      4 tb Ground cumin 
      2 ts Each: majorum, coriander 
           Ground pepper 
      4    Bay leaves 
           Dash:  cinnamon, cayenne 
           Pepper, hot sauce, ms. dash 
           White wine & spagh sauce 
  
  In very large pot, brown beef, onions and garlic; drain off fat.  Add 
  remainder of ingredients and bring to boil.  Reduce heat, cover, and simmer 
  for several hours, stirring occasionally.  Great served with shredded 
  cheddar cheese and chopped onion toppings.