Ingredients

3 tablespoons olive oil (or use less, if desired)
1 1/2 cups finely chopped yellow onions
1 tablespoon medium-hot pure (unblended) chili powder or imported hot paprika
1 teaspoon dried thyme, crumbled
2 pounds ground chuck
3/4 cup beef broth
3/4 cup bottled chili sauce
10 3/4-ounce can condensed tomato soup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 large, round, good-quality sandwich rolls, split horizontally and then toasted, if desired
1/2 pound coarsely grated sharp Cheddar cheese

In a large skillet over medium heat, warm the olive oil. Add the onions, cover, and cook, stirring once or twice, for 5 minutes. Add the chili powder and the thyme, cover and cook, stirring once or twice, for 5 minutes more.
Crumble the ground chuck into the skillet and cook, breaking up the lumps with the edge of a spoon, until the meat has lost its raw color, about 10 minutes.
Stir in the beef broth, chili sauce, tomato soup, Worcestershire sauce, salt and pepper; bring to a simmer.
Lower the heat slightly, cover partially, and cook, stirring often, until thick, about 30 minutes. The meat mixture can be prepared up to 3 days ahead. Cool to room temperature, cover and refrigerate; return to a simmer over low heat before proceeding.
Set the bottoms of the buns on plates. Spoon about 2/3 cup of the meat mixture onto each bottom. Sprinkle the meat with the cheese; dividing it evenly and using it all. Set the tops of the buns in place and serve immediately. Makes 8 big sandwiches.

Directions

Variation: Replace the chili sauce with purchased tomato-based hot salsa. Serve the meat mixture in crisp taco shells, topped with grated Cheddar cheese and shredded lettuce.