Carolyn Brugger's Chili

This is my mother's chili recipe. I don't remember her making chili any other way and I personally gauge all chili recipes by this one. I have won one Stake Chili Cook-off and one Ward Cook off with this recipe.

2 1/2 pounds ground beef
2 tall cans tomato juice
2 pounds kidney or pinto beans
1 teaspoon garlic powder
1 1/2 Tablespoons salt
1 Tablespoon pepper
2-4 Tablespoons chili powder
1 onion, minced fine
Bring the beans to boil and cook for 5 minutes. Take off heat and let sit for 1 hour. Drain and rinse the beans in cold water. In a dry skillet 'bloom' the chili powder or just heat up until you can just smell it. Bring the tomato juice to a boil. Add the beans and onion, chili powder and pepper and put it on the back of the stove for 4-6 hours or until the beans are cooked through and the stock is thick. Add water or tomato juice as needed. About one hour before serving add the ground beef and salt. It isn't necessary to cook the ground beef all day with the beans but you can if you want too. You don't want to add the salt too soon or your beans will be tough.