1 tsp. chili powder
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1/8 - 1/4 tsp. cayenne
3/4 c. catsup
3/4 c. water
2 (12 oz.) cans corned beef
8 hamburger buns
8 whole sweet pickles

Into skillet measure chili powder, vinegar, Worcestershire, cayenne and catsup. Stir in water. Add corned beef, breaking it up. Cook all, uncovered, over medium heat, stirring occasionally, about 20 minutes. Toast buns, spoon on mixture; close buns; top with sweet pickle on a toothpick.