Instructions: 1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF EXCESS FAT. SET ASIDE TO BE USED IN STEP #

2. 1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN SUGAR,
VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER
15 MINUTES. STIR OCCASIONALLY.

2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED.

3. SPLIT BUNS.

4. PLACE 1/2 CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH HALF BUN.

5. SERVE HOT ON SPLIT BUNS.

NOTE:

1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ CHOPPED
ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE:

2. IN STEP 1, 3 1/2 OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3 OZ

(2 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2 1/4
CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE:

3. IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED
FOR TOMATO PASTE.

NOTE:

4. IN STEP 3, 1/2 RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY BE
USED.

NOTE:

5. IN STEP 3, BUNS MAY BE TOASTED.

SERVING SIZE: 1/2 CUP PL

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.