Kresge's Chili Burgers

Kresge’s Chili Burgers

This recipe dates to the days when dime stories were common and many of the goods they sold really did cost a dime — or less. Kresge’s is long gone, but thanks to a few former employees, its chili burger recipe lives on.

6 pounds ground beef

3 cups chopped onions

3 cups tomato puree (not sauce or paste)

4 tablespoons chili powder

4 tablespoons paprika

2 tablespoon salt

1 tablespoon pepper

Brown ground beef with onions in large skillet, drain fat. Stir in remaining ingredients and simmer on low an hour, or until liquid has evaporated. Serve on buns. Makes 12 servings.

or cut it down -

3 pounds ground beef
1 1/2 cups chopped onions
1 1/2 cups canned tomato puree
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon salt
1 tablespoon ground black pepper
FOR SERVING:
10 hamburger buns, split
Prepared mustard
Pickle relish

Combine beef and onions in a large skillet; cook, stirring to break up the meat, until beef is no longer pink. Drain and discard fat.

Stir in tomato puree, chili powder, paprika, salt and pepper. Simmer on low heat until liquid has evaporated and mixture is of desired consistency, about 1 hour.

Serve over buns; pass mustard and relish at the table.