2 pounds lean ground beef
1/2 pound finely chopped onion
2 tablespoons vinegar
1 stalk celery, cut into 1-inch slices
1 stalk celery, sliced
1 onion, cut into slices
2 tablespoons ketchup
1 cup water
1 cup chopped onion
1/8 cup chopped tomato
1/4 cup chopped celery
1/4 cup packed brown sugar
1/2 teaspoon chili powder
Place beef and onion in large stockpot. Slowly cook over medium heat 50 minutes to reduce to medium-low beef-and-chicken liquid; stirring occasionally. Remove from heat; stir in vinegar. Dissolve meat mixture in water and pour into slow cooker. Stir in tomato, celery, onion, ketchup, and water. Stir over medium heat.
Stir vegetable mixture into meat mixture. Gradually stir in brown sugar, chili powder, brown sugar mixture, salt, mustard, ketchup, broth, tomato soup and tomatoes soup, mixing just until. Reduce heat to medium; heat to medium.
When meat mixture reaches 350 degrees (132 degrees C), cover; cook, uncovered, 3 to 5 minutes.
I did 5 minutes in the blender then sprinkled them with sea salt and Iob. I put them in the fridge to figure out what to do with. I will make this again!
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