1 cup butter
1 cup finely chopped celery
3 carrots, chopped
6 onions, chopped
1 cup chopped celery
1 cup white sugar
2 (8 ounce) cans tomato paste
5 (6 ounce) cans pineapple juice
1 (1.5 fluid ounce) jigger beer
Preheat oven to 400 degrees F (200 degrees C).
Place butter, celery and carrots in a large pot over high heat. In a small bowl, combine the onion, celery, sugar and tomato paste. Mix until smooth and blend well. Stir in pineapple juice and beer.
Sterilize a large pot. Place the pot over a high heat and bring to a boil, stirring constantly. Slowly add 1 cup celery mixture to the pot. Bring to a boil, stirring constantly. Boil until thickened. Simmer about 5 minutes. Remove from heat and stir in the pineapple juice, beer, tomato sauce, chicken broth, beef broth, celery mixture and pineapple.
Pour mixture into a 9x13 inch pan. Bake uncovered for 45 minutes, stirring occasionally.