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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This recipe is a favorite at the school where I am chef. The flavors blend nicely. Ingredients:
12 lbs lean ground meat |
2 lbs onions, chopped |
1 lb green pepper, chopped |
2 lbs celery, chopped |
2 teaspoons minced garlic cloves |
2 cups ketchup |
1 3/4 quarts tomato puree |
1 3/4 quarts tomatoes, crushed |
1 gallon beef stock |
1/2 cup vinegar |
1 1/2 ounces salt |
4 ounces brown sugar |
1 teaspoon dried mustard |
2 tablespoons chili powder |
2 teaspoons chili powder |
5 ounces cornstarch |
2 cups water |
Directions:
1. Brown ground meat in stock pot.
2. Drain off excess fat.
3. Combine remaining ingredients except cornstarch and water.
4. Add to browned ground meat.
5. Simmer 1 hour.
6. Make a cornstarch and water paste.
7. Add to above mixture.
8. Cook 10 minutes to thicken.
9. Stir well.
10. Serve on bun.
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