4 pounds beef stew meat — small cubes
30 ounces tomatoes — chopped
2 onions — chopped
1 quart water
1/2 teaspoon chili powder
1 teaspoon salt — to taste
1 teaspoon black pepper — fresh ground
1 cup catsup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
4 garlic cloves — minced
1/8 teaspoon hot pepper sauce
* DO NOT attempt this recipe in a crockpot, since no evaporation takes place there. Combine all ingredients in a VERY large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked. While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots. Serve on hamburger buns with mustard.