• 4 pounds beef stew meat – small cubes
• 30 ounces tomatoes – chopped
• 2 onions – chopped
• 1 quart water
• 1/2 teaspoon chili powder
• 1 teaspoon salt – to taste
• 1 teaspoon black pepper – fresh ground
• 1 cup catsup
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 4 garlic cloves – minced
• 1/8 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.

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