1 (4 ounce) can crushed pineapple, juice reserved
1 (2 fluid ounce) jigger tomato juice
1 teaspoon salt
1 (6 ounce) can beef broth
2 tablespoons distilled white vinegar
1 (1 ounce) can chili powder
1 (6 ounce) can mushroom chowder
1/4 pound lean ground beef
1 dash Worcestershire sauce
1 teaspoon prepared horseradish
1/4 cup tomato paste
1 (3 ounce) can sliced pineapple wedges
1 (16 ounce) can sliced tomatoes with juice
In a blender or food processor, combine pineapple juice, tomato juice, salt, beef broth, vinegar, chili powder and mushroom chowder. Blend until smooth.
Slowly pour cooked beef into the blender or food processor; add slivered almonds or crushed crumbs. Blend on medium speed until well blended. Add pineapple wedges and tomatoes with juice, alternately with pineapple strips. Blend on medium speed until just blended. Return to a slow simmer. Reduce heat to low and simmer for 25 minutes.