Servings: 100 Portions (2 Pans)
Portions: 1 Square Each
Pan Size: 18 by 24-inch roasting Pan
Temperature: 350 degrees F. Oven
3-1/2 quart (5 lb) cornmeal
2-3/4 gallon water
30 lb. beef, ground, thawed, browned, drained
6 tablespoon (4 oz) salt
1/4 cup (1 oz) chili powder
1-1/2 quart (2 lb) onions, dry, chopped
1 quart (1 lb) peppers, sweet, fresh, finely chopped
3 tablespoon garlic, dehydrated
1 cup (8 oz) shortening, melted or salad oil
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
1-1/8 cups (4-1/2 oz) chili powder
4 2/3 tablespoon (3 oz) salt
Mix cornmeal, water, salt, and chili powder. Bring to a boil. Reduce heat; simmer 25 minutes, stirring frequently, until a stiff paste is formed. Set aside. Brown beef in its own fat; set aside. Drain fat. Sauté onions, peppers, and garlic in shortening or salad oil for 5 minutes. Add ground beef; cook 10 minutes longer, stirring frequently.
Add tomatoes, chili powder, and salt to meat mixture. Simmer 15 minutes, stirring frequently. Spread about 2 quart cornmeal paste in the bottom of each pan. Pour about 2 1/4 gallon meat mixture over cornmeal in each pan. Spread remaining cornmeal paste evenly over top. Bake 45 minutes or until top crust is set and browned. Cut 6 by 9.
NOTE:
2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions and 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb finely chopped peppers.
Other sizes and types of pans may be used.