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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/1/2008 / Base: Beef / Number of Servings: 100 |
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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.
| 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 |
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