Frank's Recipes! Chili Conquistador for 100

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Chili Conquistador for 100

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

24 lb beef, ground, thawed
1 1/2 quart (2 lb) onions, dry, chopped
3 tablespoon (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 teaspoon pepper, red, ground
9 tablespoon (6 oz) salt
2 1/4 gallon (19 lb 2 oz) tomatoes, canned, crushed
5 1/4 cups (2 lb 4 oz) rice
1 2/3 tablespoon (1 oz) salad oil or shortening, melted
2 3/4 quart water, cold
2/3 recipe Corn Bread, cooked, prepared

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 gallon mixture in each pan. Prepare Corn Bread Mix according to instructions on
container. Spread 1 gallon corn bread batter over chili mixture in each pan. Bake 45
minutes or until done. Cut 6 by 9.

NOTE:
2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.

4 1/2 quart (8 lb) cooked rice may be used for ingredients.

Other sizes and types of pans may be used.