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Ingredients: 3 Quart(s) Water 29 Pound(s) Beef ground 3 7/8 Pound(s) Tomato paste 1 3/4 Pound(s) Onions dry 1 Pound(s) Pepper swt grn fresh 100 Bread sndwich 1 Pound(s) Sugar, brown 1 Teaspoon(s) Pepper black 1/2 Ounce(s) Chili powder 4 Ounce(s) Worcestershire sauce 1 Cup(s) Vinegar cider Directions: 1. cook ground in its own fat in steam jacketed kettle or roasting pan until beef loses its pink color , stirring to break apart. drain off excess fat. set aside to be used in step #2. 1a. combine onions, peppers, tomato past, chili powder, pepper, brown sugar, vinegar, worcestershire sauce and water. bring to a boil, reduce heat; simmer 15 minutes. stir occasionally. 2. add beef, combine gently, simmer 5 minutes or until thoroughly heated. 3. split buns. 4. place 1/2 cup (1-no. b ladle) mixture on bottom half bun. top with other half bun. 5. serve hot on split buns. note: 1. in step 1, 1 lb 15 oz dry onions a.p. will yield 1 lb 12 oz chopped onions and 1 lb 4 oz sweet peppers a.p. will yield 1 lb chopped peppers. note: 2. in step 1, 3 1/2 oz (1 cup plus 3 tbsp) dehydrated onions and 3 oz (2 1/4 cups) dehydrated green peppers or 3 oz (2 1/4 cups) frozen, diced green peppers may be used. thaw peppers. note: 3. in step 1, 2-36 oz cn canned tomato juice concentrate may be used for tomato paste. note: 4. in step 3, 1/2 recipe sandwich buns, recipe no. d-g-6(1)-3 may be used. note: 5. in step 3, buns may be toasted.
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