My mom and aunt got this recipe from The Other Place Restaurant in Watertown, SD when they worked there. A very good recipe and makes a huge batch. Scale it down if you must but I prefer to make the 2 1/2 gal recipe so I have some to take to another family or stock my freezer.
5 lbs. groud beef, seasoned, browned, and drained
3 onions, chopped or 1 cup dehydrated onions
5 cloves garlic
4 cups ketchup
50 ounces tomato soup
1 gallon beans, drained and rinsed. I like to use a variety.
3/4 gallon water and/or broth
1/4 cup chili powder
*(my personal additions - home canned tomatoes, oregano, Worcestershire sauce, hot sauce. All to taste.)
Brown the beef with the onion. Add minced garlic and cook 1 minute more. Add remaining ingredients. Simmer on low for a couple hours, stirring occasionally. Best of made at least one day in advance.
Delicious served with fresh chopped red onion, shredded cheese, and a dollop of sour cream with corn bread on the side.
(I don't know about you but I don't have a pot this big. So I brown the beef, onion, and garlic. Then transfer it to a big bowl and add the remaining ingredients. Then I portion it out for what we would use for one meal. I simmer each batch for an hour or so, or crock pot on low for 4 hours before eating.)