In a large skillet, brown the ground beef over medium heat until fully cooked; drain any excess fat.

Add the brown sugar, vinegar, tomato paste, water, and chopped onion to the skillet.

Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

Once cooked, serve the tangy barbecue beef on buns for sandwiches, or use it as a base for chili by adding red kidney beans.

Alternatively, it can be used as a filling for Hot Tamale Pie by layering it in a casserole dish with cornmeal mush on top and baking until heated through.