4 pounds beef stew meat -- small cubes

30 ounces tomatoes -- chopped

2 onions -- chopped

1 quart water

1/2 teaspoon chili powder

1 teaspoon salt -- to taste

1 teaspoon black pepper -- fresh ground

1 cup catsup

1/2 cup cider vinegar

1/3 cup Worcestershire sauce

4 garlic cloves -- minced

1/8 teaspoon hot pepper sauce

* DO NOT attempt this recipe in a crockpot, 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. While cooking I sometimes add chopped green peppers, celery, bay leaf, or carrots. Serve on hamburger buns with mustard.