I have a different recipe, you use browned hamburger,onions, noodles, cream of mushroom soup, one, can of water using the soup can. Right at the last lay slices of american cheese on top just till it melts.. Delish.

It’s kind of messy, but we think it’s worth it. We take a large amount of raw ground beef (10# tube when we can get it), put it in a very large boiling pot (commercial kitchen size) on our gas stove top, and add tap water to the pot (a couple of large drinking glasses full or about 4 cups). You’ll want to use the least amount of water that you can, because too much water makes more excess liquid to dispose of, while too little water will have the meat frying instead of boiling. You’ll have to experiment with the water amount.

Roll up your sleeves, and prepare to get messy. The water needs to be mixed into the meat by hand. Just get in there and mush it all up with your hands. Grabbing and squeezing is my method. You want to break the meat granules apart with the water. Squeeze and mix, and mix and squeeze until you have something looking somewhat like what I call a “slurry”. No big globs of meat remaining, and something like “liquid meat”.

Wash your hands and turn on the burner under your large pot, and set to high. Just prior to and as the mixture begins to boil, stir with a large spoon. Once it’s boiling, stir regularly to help keep the meat granules from adhering to one another. Continue to boil and stir until the meat all appears to be cooked (no red or pink coloring). Turn the heat off and immediately begin transferring the meat to colanders in drain bowls before it cools too much. Catch all of the liquid drain-off. Don’t let the liquid go down your sink drain, it could clog it up. Catch it in metal or glass containers, and after it has cooled, dispose of it in throw-away sealable containers (our little dog drinks as much as he can, but it’s more than he can handle, so we always dispose of some.).

It may be easiest to ladle the meat from the large pot to the colanders in the beginning, and then pour from the pot near the end. Use your large spoon to press the meat into the colanders to get as much liquid out of the meat as possible. You’ll want to drain the meat while it is still fairly hot, so that the grease flows well.

Leave the drained meat in the colanders or transfer it back into the large pot, whichever is easiest, and allow it to set and cool for some time. Once cooled to the touch, use a 1-cup measure to transfer the cooled meat into snack-sized ziplock baggies. For two people, one cup will work fine for some dishes, and for dishes needing more meat, simply use more bags. An added benefit of the small 1-cup amounts is that they thaw easily, either in the microwave oven or in a sauté pan.

Put the small 1-cup snackbags into a larger ziplock bag with the date that you boiled the meat written on the outer bag. The second bag will keep the batch together and also provide a second bag to help guard against freezer burn if it takes you a while to use it up.

CD in Oklahoma

What is the reason to boil ground beef? Does it get more of the grease out?

Mine is just browned ground beef, a can of diced tomatoes, a bit of dried onion and some shredded cheese. Mom used to put green peppers in hers but I don't care for them.

Bearisgrey,
I use everything except the beans(terribly allergic), I add sliced mushrooms. I add either jack or cheddar cheese when its all done; so its all melty on the top.
I make it like Hamburger Helper, so after the meat is all cooked; everything goes back in the pot with about 3 cups of water/tomato sauce mixture and let it simmer for about 20 minutes with the lid on and then when its done stir and add the cheese.
Sharon

Funny, here in Texas it seems that the funeral food is either fried chicken or ham. My mother used to make the best goulash. Mine is just so-so.

My "basic seasoning mix" which is about the same for OUR version of chili, goulash, and Spanish rice:

For 1 quart jar of home canned tomatoes and 1 pound of ground beef (plus other ingredients):

! T. chili powder
1 t. salt (the canned tomatoes have 1 tsp. of salt per quart)
1 to 3 t. brown sugar or white sugar (depends on your taste buds)
1/4 - 1/2 t black pepper

Optional: 1 t. baking cocoa (the unsweetened powder stuff) for chili

I usually make whatever with 3 pounds of ground beef and 3 to 4 jars of canned tomatoes when I make whatever.

I make mine with round steak, tomatoes, onions, several spices, then @ the end you add sour cream and serve over egg noodles.

My grandma always used homemade chili sauce in hers, onion, hamburger and macaroni. Was awesome!

I make it the same way, except I add mushrooms and Grillin' Beans or pork & beans plus Sweet Baby Ray's