Serves 10

• 2 pounds stew meat, cubed
• 15 ounces tomatoes, chopped
• 1 onion, chopped
• 2 cups water
• 1 dash chili powder
• ½ tsp salt, to taste
• ½ tsp black pepper
• ½ cup ketchup
• ¼ cup cider vinegar
• 2 ⅔ tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 3 drops hot pepper sauce
• 1 tsp smoke flavoring

Do not attempt this recipe in a crock pot, since no evaporation takes place there.

Combine all ingredients in a very large heavy pot. Simmer uncovered over low heat until beef falls to shreds, stirring occasionally. This will take 5 to 6 hours; watch carefully the last hour to make sure that it is not sticking. Mixture should be very thick. The mixture fills a large pot before cooking but becomes a small amount by the time it is cooked.

Per serving: 184 calories, 8g fat, 20g protein, 7g carbohydrate, 1g fiber, 350mg sodium.