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Chili Pie for 60


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15 lb. ground meat
1 1/4 cups chili powder
1 cup chili sauce
3 cups chopped onions
3 quart 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 tablespoon 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.