Recipe#557

Servings: YIELD: 100 Portions (2 Pans)
Portions: 1 Square Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Oven

INGREDIENTS

24 lb beef, ground, thawed
1 1/2 qt. (2 lb) onions, dry, chopped
3 tbsp. (1 oz or 9 cloves) garlic, dry, minced
1 1/4 cups (6 oz) garlic, dry, chopped
1 1/4 cups (6 oz) chili powder
1 tsp. pepper, red, ground
9 tbsp. (6 oz) salt
2 1/4 gal. (19 lb 2 oz) tomatoes, canned, crushed
5 1/4 cups (2 lb 4 oz) rice
1 2/3 tbsp. (1 oz) salad oil or shortening, melted
2 3/4 qt water, cold
2/3 recipe Corn Bread, cooked, prepared

INSTRUCTIONS

Cook beef with onions and garlic in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add chili powder, red pepper, salt, and tomatoes to meat mixture; stir until blended; heat to simmer. Set aside. Add rice, salt, and salad oil or melted shortening to water. Bring to a boil; stir occasionally. Cover, simmer 25 minutes. Combine rice with chili mixture; blend well. Place 2 3/4 gal mixture in each pan. Prepare Corn Bread Mix according to instructions on container. Spread 1 gal corn bread batter over chili mixture in each pan. Bake 45 minutes or until done. Cut 6 by 9.

NOTE: 1. 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.
2. 4 1/2 qt (8 lb) cooked rice may be used for ingredients.
3. Other sizes and types of pans may be used.