- 14 pounds ground beef
- 1 can (50 ounces) condensed tomato soup, undiluted
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 2-1/2 cups barbecue sauce
- 3/4 cup grape jelly
- 2 tablespoons each garlic powder, onion powder and chili powder
- 2 teaspoons pepper
- 1/2 teaspoon ground mustard
- 4-1/2 to 5-1/2 dozen sandwich buns, split
- In two Dutch ovens or stockpots, cook beef over medium heat until no longer pink; drain. Combine the tomato soup, tomatoes, barbecue sauce, jelly, garlic powder, onion powder, chili powder, pepper and mustard; stir half into each pan.
- Cook over medium heat for 15 minutes or until thickened and heated through. Serve on buns. Yield: 54-66 servings.
Originally published as Baby-Ques in Taste of Home April/May 2004, p16
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