Brown meat in 3-4 batches. Drain in large colander. Pour boiling water over to rinse all fat. Put meat in 2-gallon pot. Add 1-1/2 cups tomato juice. Reserve other half. In large skillet, saute onions in oil just until slightly tender. Add to meat mixture, along with the other ingredients (except garlic, parsley salt, and sugar which will be added the last 30 minutes). Simmer on low heat, stirring often for at least 7 hours, adding more tomato juice when needed. Cook beans to chili the last 30-40 minutes of cooking. Add extra tomato juice if thickness not desired. This recipe freezes well in containers, not bags.
Garnish with fresh chopped green onions, sour cream and shredded cheese or with beans on the side.
Makes close to 2 gallons. Serves 25-28.
Cajun Country -- New Iberia, Louisiana