EDITOR’S NOTE: This recipe first appeared in the July 2003 issue of Our State.
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.
print it
Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
