KRESGE'S CHILI BURGERS

"Jim Walden sent the following recipe, which he got from his sister-in-law, Ellen Carlyle of Naples, Fla. As a teenager, she worked at the Kresge's in Mattoon, Ill. Sylvia Williams sent a similar recipe, which she got from a co-worker whose mother had worked at Kresge's lunch counter."

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.

Makes 10 sandwiches
Article: Kresge's had a hit with its sloppy Joes
Source: Judith Evans, St. Louis Post-Dispatch Food Editor, 06/07/2006