Heat in a large skillet, preferably nonstick, , over medium heat:

1 tablespoon vegetable erl

Add:
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1 small onion, finely diced
1 small red or yellow bell pepper, finely diced
4 cloves garlic, minced
1 large celery stalk, finely diced
1 teaspoon fresh thyme leaves
Salt and ground black pepper to taste
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Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer the onion mixture to a plate.
Add to the skillet and increase the heat slightly:
1.25 pounds ground beef chuck or sirloin
Cook, breaking up any lumps with a wooden spoon, just until browned, 3 to 4 minutes. Add the onion mixture along with:
12 cup Chili Sauce,
1/2 cup beer or water
3 tablespoons Worcestershire sauce
Hot red pepper sauce to taste
Partially cover and simmer, stirring occasionally, until the flavours are blended and the sauce is slightly thickened, about 15 minutes.