Instructions: 1. COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS PINK COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK POT. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL.

3. SIMMER FOR 20 MINUTES.

NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.

NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED. SEE

NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET PEPPERS.

NOTE:

4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED. SEE

SERVING SIZE: 1 1/4 CUP

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