Slumgullion may not sound like the most appetizing name for a dish, but that’s part of its charm. The word’s etymology doesn’t do it any favors: “slumgullion” is believed to be derived from “slum,” an old word for “slime,” and “gullion,” an English dialectical term for “mud” or “cesspool.” The earliest recorded usage of “slumgullion,” in Mark Twain’s Roughing It (1872), refers not to a stew but a beverage. The sense referring to the stew debuted about two decades later, and while there is no consensus on exactly what kinds of ingredients are found in it, that’s the “slumgullion” that lives on today.

Ingredients

• 1 1/2 lbs ground chuck, browned and drained
• 16 ounces macaroni noodles, dry weight
• 10 ounces condensed tomato soup
• 30 ounces chicken broth, canned
• 15 ounces diced tomatoes, canned, with juice
• 2 large celery ribs, diced
• 2 medium onions, chopped
• 1 large green bell pepper, diced
• 1⁄/2 cup parmesan cheese, freshly grated
• 3 teaspoons kosher salt, divided
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chili powder
• 6 ounces tomato paste
• 2 teaspoons Italian Seasoning
• 3 tablespoons olive oil
• 5 quarts water

Procedure

1. In a large skillet, over medium-high heat, pour in the olive oil and sautee the onion, bell pepper, and celery until it begins to get tender, (about 12 minutes), then set it off the heat.
2. In a large cooking pot, over high heat, boil the dried pasta, uncovered, in the 5 quarts of water and one teaspoon of the kosher salt until it reaches slight tenderness, (au dente). It is best to get the water boiling before adding in the pasta. Once the pasta boils, it should take about 10-12 minutes to achieve the desired tenderness but you must check it frequently by tasting it near the end of the cooking time.
3. Once it is done, drain it and “shock” the pasta in ice cold water and then re-drain it. This keeps the pasta from becoming mushy later on.
4. In a large cooking pot, over low heat, Mix together the browned and drained burger, the cooked (cooled) macaroni pasta and, the sauteed onion/pepper/celery.
5. Add the chicken stock right away and bring to a low boil.
6. Add all other ingredients, herbs, and spices — bring the ingredients back to a low boil, and then reduce the heat to a low simmer and allow the blend to cook, covered, over very low heat, for about 30 minutes, until all flavors have integrated.
7. Serve hot with buttered, sliced bread on the side.