1Fry hamburger with onion and garlic until meat is no longer pink. Drain off fat. Return meat to pan and add all the rest of the ingredients. Simmer about 30 minutes.
2I usually double or triple this recipe, but when I do, I never add more onion to it as it is usually enough with the one small onion. This is always good the next day as the flavors blend together more when resting in the refrigerator. I serve it with macaroni salad, or potato salad or just plain potato chips and pickles, etc.