Serve on toasted buns with zesty bread & butter pickles and chips.
I have been making these loose meat sandwiches since the 70s, tweaking them here and there.
This is how I make them now….when I take them to pot luck parties ….they are all gone!
1Chop the onion and caramelize with 1 teaspoon of the sugar, oil and butter.
2Remove the onions once they have caramelized “ do not drain any of the grease off at this point, because all that buttery onion flavor will add to the dish, and in the same pan cook the chuck till it is done and slightly browned.
3If you notice all the meat has not cooked into small pieces let it cool, then break them up with your fingers.
4While the chuck is cooking, put the ginger ale and the Mexican chocolate in a small pan and simmer the mixture till the chocolate has dissolved.
5Drain the meat from any grease that is in the pan.
6Add the meat back to the pan.
7Put the onions back in the pan and add the soup, catchup, mustard, 1 teaspoon sugar, salt & pepper, stir well.
8Add the ginger ale mixture to the pot.
9When you empty the soup put about ¼ cup of water in one can, swish it around and keep pouring this from one can to the next till you have done this to all 4 cans, pour this in the pan.
10Add the last 1 teaspoon of sugar.
11Cook this on low till all the flavors have come together and most of the liquid has cooked away. This will take about 1 to 1 & ½ hours. Stir this occasionally….
12Serve on toasted buns with zesty bread & butter pickles and chips.