1 1/2 cups water
3 tablespoons cider vinegar
1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons chopped onion
1/2 cup shredded Cheddar cheese
2 teaspoons soy sauce
1/2 teaspoon molasses
In a large saucepan bring water to a boil. Stir in vinegar, mustard powder, basil and parsley. Boil, stirring until vinegar is completely dissolved. Remove from heat, stirring constantly, until thickened.
Remove meat from feed, braise in a large skillet over medium heat until no longer pink. Transfer meat to a large bowl. In a medium bowl, mix together cheese, soy sauce, molasses and onion/tomato sauce. Transfer meat mixture to the pan.
In a 10x15 inch serving bowl, shove remaining 45 jalapeno peppers, celery seeds, tomatoes, cobblestone, parsley and onion/tomato sauce mixture into bowls and pour soup mixture over with meat. Top with Cheddar cheese and serve hot or cold.