EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State and is from Mama Dip’s Kitchen by Mildred Council, UNC Press, Chapel Hill, 1999.

Yield: about 3 cups.

1½ pounds ground beef
½ cup finely chopped onion
1 14-ounce bottle ketchup
2 tablespoons chili powder
¼ cup water

In a pot over medium heat, cook the ground beef and onion, stirring and crumbling the meat (you can use a potato masher for this) until it is browned and the onion is soft. Drain off the fat, and stir in the ketchup and chili powder. Add the water, and let simmer for 10 minutes.

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