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3 lbs. beef chuck, trimmed of all visible fat
2 c. fat-free, reduced sodium beef broth
2 onions, sliced
1/2 tsp. ground black pepper
1 c. chili sauce
1/2 c. cider vinegar
1/2 c. water
1 Tbsp. chili powder
1/4 tsp. hot pepper sauce
1/8 tsp. dried thyme
1/8 tsp. dried basil
1 clove garlic, minced
2 tsp. sugar
8 whole-wheat hamburger buns

Warm a large pot or Dutch oven over medium heat until hot. Add the
beef. Cook for 15 minutes, turning as needed until browned on all
sides. Add the broth, onions and pepper. Cover and cook over low
heat for 2-3 hours until the meat is tender. Meanwhile, in a large
saucepan, combine the chili sauce, vinegar, water, chili powder,
1/8 tsp. hot pepper sauce, thyme, basil, garlic and sugar. Bring
to boil. Reduce heat to low. Simmer for 10 minutes to blend
flavors. Remove beef from the pot onto a cutting board and slice
it. Transfer beef slices to the saucepan and heat briefly in the
sauce to flavor. Taste and add the remaining 1/8 tsp. hot pepper
sauce, if desired. Toast the buns. Divide the beef equally on the
buns. Spoon the sauce over each and cover. 8 servings.

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