2 tablespoons bacon drippings or vegetable oil
3–4 pounds of beef chunks
1½ tablespoons butter
1½ tablespoons vinegar
2 tablespoons brown sugar
1½ tablespoons dry mustard
¾ teaspoons salt
¾ cup water
2–3 bottles chili sauce
1 dash of tobacco (optional)
Add the bacon drippings/vegetable oil to a skillet over high heat. Add the beef to the skillet, and brown the meat on all sides. Do not cook completely through. Transfer meat to the slow cooker.
In a skillet, melt the butter. Add the onions, and fry until they begin to become transparent.
Combine all the ingredients except the meat in the skillet. Simmer for 10 minutes.
10 minutes
Combine all ingredients in a slow cooker. Stir together.
Cook on low for 2½–3½ hours.
3½ hours
Serve with mashed potatoes and honey carrots.