 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
5 pounds ground chuck |
6 medium onions, diced |
5 large celery ribs, diced |
2 (28-ounce) cans crushed tomatoes |
2 (26-ounce) cans tomato sauce |
2 (12-ounce) cans tomato paste |
2 (12-ounce) bottles chili sauce |
2 (12-ounce) cans sliced mushrooms, drained |
4 cups water |
3 to 4 tablespoons sugar |
2 teaspoons salt |
2 teaspoons coarsely ground pepper |
2 teaspoons white vinegar |
Directions:
1. Cook first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.
2. Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavy-duty zip-top plastic bags up to 3 months (thaw in refrigerator).
|
|