Yield: 20 servings
|4 pounds||Beef stew meat -- small|
|30 ounces||Tomatoes -- chopped|
|2 \N||Onions -- chopped|
|½ teaspoon||Chili powder|
|1 teaspoon||Salt -- to taste|
|1 teaspoon||Black pepper -- fresh|
|½ cup||Cider vinegar|
|⅓ cup||Worcestershire sauce|
|4 \N||Garlic cloves -- minced|
|⅛ teaspoon||Hot pepper sauce|
* DO NOT attempt this recipe in a crockpot, since no evaporation takes place there.
Combine all ingredients in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.
While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots.
Serve on hamburger buns with mustard.
Serving Ideas : Serve with homemade cole slaw and baked beans.
NOTES : This is a recipe I developed by trial and error and is now one of our all time favorites.
Freeze in serving portions for the kids to have a quick and delicious sandwich. Thaw the small serving size in the microwave on 50 percent power.
Recipe By : Jo Anne Merrill