Running Creek Coney Sauce #1

This is another one of my Father's recipe that he developed for his restaurant in the mid 1960's. It makes a lot, but can be frozen for later use. I ussually cut the recipe in half with the same results flavor wise. The recipe makes around 7 quarts of sauce

• Ready In: 6 hrs 20 mins
• Yields: 7 Quarts

Ingredients

• 10  lbs ground beef round
• 2  cups vinegar
• 48  ounces catsup
• 48  ounces tomato sauce
• 48  ounces tomato paste
• 8  tablespoons prepared mustard
• 1 1⁄2 cups sugar
• 1⁄2 cup salt
• 1⁄4 cup liquid smoke
• 1⁄4 cup Worcestershire sauce
• 5  lbs onions, chopped (6 large)
• 4  tablespoons chili powder
• 4  tablespoons crushed red pepper flakes
• 1 -2  cup water, if necessary for thinning

Directions

1. Mix all ingredients and cook over low heat for 6 hours. Stir frequenly.
2. The longer you cook it, the darker and richer it becomes.