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1
Heat the conola oil in a 4 quart saucepan to medium heat on the range top.
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2
Add the onions and cook until they are softened.
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3
Salt and pepper the onions when you add them to the pot.
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4
Add the meat and seperate it as it browns (don't forget to season the meat with a little salt and pepper).
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5
Don't overdo the salt and pepper, but try to season each layer as you go.
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6
After the meat has started to brown, add the catsup.
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7
Stir and continue cooking until all the meat has been browned.
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8
Add all the stewed tomatoes, liquid first, then do a course chop of the tomatoes and add them.
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9
Add all the beans, including the liquid.
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10
Bring the pot to a boil and then reduce the heat to just a simmer.
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11
With the lid pertially off, simmer for 30 to 40 minutes.
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12
Taste and correct the seasonings adding the hot sauce as you wish.
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13
Add the sugar only if it needs it, this will depend on the sweetness of the onion.
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14
I seldom add the whole teaspoon.
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15
Simmer slowly for another 40 to 60 minutes.
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16
It should thicken up some but still be liquid enough to flow.
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17
Serv as is, over pasta or rice, with corn bread or whatever.
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18
Now is when I add the crushe hot red peppers to taste.
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19
None for some folks, a little for others, and a lot for the few.
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20
I like mine so the tears run down my cheeks as I eat.
