This is a recipe from my childhood. Aunt Betty was one of my mother's sisters. As far as I can remember, this is the ONLY recipe that is attached to her memory! She did not cook much, as she lived with two of her other sisters (all three never married) and Hilda and Mary did most of the cooking. Betty cleaned up.
In Cincinnati, in my family, we ate this on open face hamburger buns, with coleslaw piled on top. These days, my DH and I are not so fond of coleslaw. We still use buns, but we often put a slice of cheddar on the bun, then pile on the saucy meat.
For each pound of ground beef:
One med. onion, chopped
One jar chili sauce
One Tablespoon of each of these:
prepared horseradish (this will be in a refrigerated case -- do NOT use horseradish sauce, it is not the same at all)
vinegar (apple cider is good, but any kind will do)
Brown the ground beef and cook the onions lightly. Pour off the grease. Add everything else. Simmer for as long as you've got -- 20 min. will do it, but longer is better.
Since I acquired a slow cooker with an insert that will go on the stove, I usually brown the meat and onions in the insert, pour off the grease, then add everything else and let the slow cooker simmer it. On high for 2 hours works, or low for 4.
My Dad made this mostly in the summer, but I make it all year 'round now. It is easy to double or triple the recipe, and the leftover goes into the freezer in 2 person portions -- it reheats wonderfully.