2 small onions, finely chopped
5 lb hamburger
64 ounces Hunt’s tomato paste
64 ounces Hunt’s tomato puree
1-1/2 cups sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons plus
1 teaspoon salt
Brown hamburger and onions in a very large skillet; drain. Add remaining ingredients and simmer for 3 1/2 hours, stirring frequently as it will tend to stick.
This freezes very well. To get that authentic taste, use only Kogel franks and rehydrate dry minced onions in boiling water.