Ingredients
2 pounds ground beef1 large green pepper, chopped1-1/2 cups chopped celery1-1/2 cups chopped onion1-1/2 cups chopped carrots1 garlic clove, minced1 can (8 ounces) mushroom stems and pieces, drained2 cans (10-3/4 ounces each) condensed tomato soup, undiluted1 can (14-1/2 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1-1/2 cups water1 bottle (12 ounces) chili sauce1 tablespoon Worcestershire sauce1/8 teaspoon hot pepper sauce1 tablespoon sugar1 to 2 tablespoons steak sauce3 bay leaves2 teaspoons salt1 teaspoon pepper1-1/2 teaspoons dried thyme1-1/2 teaspoons dried oregano1-1/2 teaspoons dried sage1/2 to 1 teaspoon ground allspice
Preparation
In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and carrots; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours to allow flavors to blend, stirring occasionally.
