2 pounds ground beef
1 large green pepper, chopped
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 clove garlic, minced
1 1/2 cups chopped carrots
1 (8 oz) can mushroom stems and pieces, drained
2 cans tomato soup, undiluted
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 1/2 cups water
1 (12 oz) bottle chili sauce
1 tablespoon worcestershire sauce
1/8 teaspoon hot pepper sauce
1 tablespoon sugar
1-2 tablespoons steak sauce
3 bay leaves
2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried sage
1/2-1 teaspoon ground allspice

in a dutch oven, brown ground beef over medium heat until no longer pink; drain. add the green pepper, celery, onion, garlic and carrots; cook and stir until tender. stir in remaining ingredients; bring to a boil. reduce heat and simmer, uncovered, for about 3-4 hours, stirring occasionally.

2 1/2 quarts

1 1/2 cups sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 cloves garlic, halved
1/4 cup vegetable oil

in a 1 quart jar with a tight-fitting lid, combine the first 5 ingredients. add water, vinegar and garlic; shake until sugar is dissolved. add oil; shake well. store in refrigerator. just before serving, remove garlic from dressing.

2 cups