1 beef tongue (2 1/2 to 4 lbs.)
1 onion
2-3 stalks celery
1 carrot
12 oz. bottle chili
14 oz. bottle ketchup
3 tbsp. brown sugar
Juice of 1/2 lemon
Salt and pepper

Boil tongue with celery, carrot and onion until tender. Cool and peel tongue; then slice. In pan, put chili sauce, ketchup and brown sugar and lemon juice to taste. Add salt and pepper and tongue. Simmer for one hour. Freezes well.