Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Beef stew meat -- small |
| Cubes | |
| 30 ounces | Tomatoes -- chopped |
| 2 | Onions -- chopped |
| 1 quart | Water |
| ½ teaspoon | Chili powder |
| 1 teaspoon | Salt -- to taste |
| 1 teaspoon | Black pepper -- fresh |
| Ground | |
| 1 cup | Catsup |
| ½ cup | Cider vinegar |
| ⅓ cup | Worcestershire sauce |
| 4 | 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