Description
I’ve been tweaking this recipe for years and think it’s finally perfected. Like a good chili, it may be even better the second day. Serve on toasted hamburger buns.
Ingredients
- 2 ½ pounds ground beef
- 1 large onion, chopped
- ¼ green bell pepper, chopped
- 2 stalks celery, chopped
- 1 (10.75 ounce) can condensed chicken gumbo soup
- 1 (6 ounce) can tomato paste
- 2 tablespoons brown sugar
- 4 tablespoons lemon juice
- 1 ½ tablespoons yellow mustard
- ½ cup ketchup
- ½ cup barbecue sauce
- 6 tablespoons white vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke flavoring
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- In a large heavy skillet
- cook ground beef until evenly brown; drain well.
- In a slow cooker
- combine onion
- bell pepper
- celery
- condensed gumbo soup
- tomato paste and brown sugar. Stir in lemon juice
- mustard
- ketchup
- barbeque sauce and vinegar. season with Worcestershire sauce
- liquid smoke
- parsley
- black pepper and salt. Stir in browned beef.
- Cover
- and cook on low for 4 to 6 hours
- stirring occasionally. Skim off excess fat.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 10