15 lb. ground meat
1-1/4 cups chili powder
1 cup chili sauce
3 cups chopped onions
3 quarts pinto beans (dry), cooked
1 tablespoon cumin
3 quart tomatoes
Topping:
5 cups flour
5 cups cornmeal
6 eggs
1 cup shortening
2-1/2 tablespoons baking powder
1-2/3 cups powdered milk
5 cups water
1 tablespoon salt
3/4 cups sugar
Brown meat and add chili powder, onions, tomatoes and beans. Simmer 15 minutes, place in 3 hotel size pans. Prepare cornbread topping by combining the dry ingredients, then adding the liquid ingredients. Mix only enough to blend, then place on top of meat. Bake for 20 minutes at 425 degrees.