1. BROWN GROUND MEAT WITH CHOPPED ONIONS UNTIL NO LONGER PINK, DRAIN GREASE. SALT AND PEPPER AS DESIRED. USE A LARGE HEAVY DUTY PAN BECAUSE EVERYTHING ELSE IS GOING TO GO INTO IT.
2. ADD PACKAGE OF SPICES TO COOKED MEAT AND MIX SPICES THROUGH MEAT.
3. OPEN ALL THE CANS AND DUMP INTO THE PAN WITH MEAT. DO NOT DRAIN CAN LIQUID! . BRING TO A BOIL AND THEN REDUCE HEAT TO A SIMMER AND LET COOK 30 MINUTES OR SO. IF IT DOES NOT SEEM TO HAVE ENOUGH LIQUID FOR YOUR TASTE IT IS OK TO ADD WATER A LITTLE AT A TIME UNTIL IT LOOKS OK.
4. AS IT SIMMERS IT WILL THICKEN. KEEP HEAT LOW ENOUGH SO THERE IS JUST A SLOW SIMMER AND STIR FREQUENTLY TO AVOID BURNING OR STICKING ON THE BOTTOM.
5. SERVE PIPING HOT WITH CONDIMENTS ON THE SIDE FOR EACH PERSON TO ADD.
CHOPPED SWEET PICKLES ARE GREAT - TRY IT - IT'S WHAT MAKES IT IRISH!
