Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :6:45
Categories : Vegetables Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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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.
