8 lb. lean ground beef
2 env. onion dry soup mix (Lipton)
1 (15 oz.) can beef broth (Swanson)
2 (10 oz. ea.) cans tomato soup (Campbell's)
2 (10 oz. ea.) cans chicken gumbo soup (Campbell's)
2 cups ketchup (Hunts)
1/2 cup yellow mustard (French's)
1 cup granulated sugar (or can use equivalent measure of Splenda)
1/3 cup Worcestershire sauce
1 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. garlic powder

Brown and drain beef. Place in larger roaster with lid. Mix in all other ingredients.

Bake covered at 300°F for 3 hours, stirring every 45 minutes or so.

Serve with dill pickle slices on dollar buns.

Note: Oven method is preferred but this can be cooked in Crock-pots if desired. If so, cook in Crock-pots on high for 5-6 hours.

Submitted by: MJ Enninga