6 lbs. onion
4 cans corned beef
3 cans tomato puree (1 lb. 13 oz.)
1 bottle chili sauce
1/2 c. water
French bread

Chop onions and cook with 1/2 cup water until soft and transparent about 1 1/2 hours low heat. Stir often.

Add the remaining ingredients and slow cook about 1 hour low heat, stirring often. Serve with French bread.