Cranberry Salad - cooking recipe

Ingredients

1 pkg. cranberries
1 large pkg. mini marshmallows
1 1/2 c. sugar
1 can crushed pineapple
3/4 c. nuts (walnuts)
2 1/2 pt. whipping cream
1/2 c. sugar, divided in half
2 to 3 lb. fresh ground chuck, coarsely ground
3 cloves garlic
1 large onion or 3 small or 2 medium or whatever
3 or 4 (16 oz.) cans tomato sauce
3 or 4 (16 oz.) cans beans (various, kidney, pinto, red, hot chili, etc.)
3 Tbsp. cumin
3 Tbsp. cilantro
3 or less tsp. cayenne
3 Tbsp. chili powder
any quantity of any secret ingredient of your choice

Preparation

Put about 1 tablespoon of cooking oil in a large pot and heat it up.
Mince garlic or put it through a garlic press and cook in the oil until clear.
(Actually, sometimes I mess up and slightly char the garlic and this is kind of an interesting taste also.) Add onions and continue cooking until onions are mostly clear.
Add ground chuck and just barely brown it.
(If the amount of grease in the pot becomes excessive, drain it off and get leaner beef next time.)
Add remaining ingredients and stir until bubbling.
Reduce heat and simmer, uncovered, for at least 30 minutes, but ideally an hour or more.
This recipe makes enough to eat a lot and freeze some in suitable containers for a later time.