4 lb. ground beef
2 (6 oz. ea.) cans tomato paste
2 cups water
2 cups ketchup (Hunts)
2 tsp. chili powder or to taste
4 tbsp. yellow mustard (Plochman’s works best)
2 cloves garlic (or 1 tsp. minced garlic)
1 green pepper, chopped
1 cup chopped celery, chopped fine
1 large onion, minced fine
2 tsp. horseradish
2 tbsp. sugar
salt and pepper, to taste

Bring to a boil, all the ingredients except the tomato paste and ground beef. Fry ground beef and drain off excess liquid. Add the beef, reduce heat and simmer at least 20 minutes or longer for better taste, Then add tomato paste for thickening.

Serve on hamburger buns with your choice of toppings. This is better if prepared a day ahead and reheated. Great with shredded cheese, not sliced.

Submitted by: James Briley