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CHILI
5 pounds ground beef
4 cups chopped onions
5 green peppers, chopped
1
⁄
4
cup fresh minced garlic
1 6 pound 7 ounce can tomato sauce
1 6 pound 4 ounce can tomatoes, diced or crushed
1 7 pound can spicy chili beans
6 tablespoons chili powder
1
1
⁄
2
tablespoons salt
1 cup dill pickle juice
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add ground beef, onions, peppers and garlic to liner. Cover
and cook for 30 to 45 minutes or until meat is cooked thoroughly. Stir
occasionally. Stir in remaining ingredients. Cover and turn control knob to
325°F. Cook for an additional 2 to 3 hours or until hot and flavors blended,
stirring occasionally.
Makes 36 cups
HEARTY VEGETABLE BEEF SOUP
5 pounds stew meat, 1 inch cubes
8 cups chopped onions
8 beef bouillon cubes
8 cups boiling water
5 pounds potatoes, diced
5 pounds carrots, sliced
1 tablespoon salt
2 tablespoons fresh minced garlic
2 tablespoons dried thyme leaves
2 tablespoons dried oregano
1 teaspoon pepper
1 6 pound 4 ounce can tomatoes, diced or crushed
Preheat roaster oven for 20 minutes on Steam. Spray liner with non-stick
cooking spray. Add meat and onions to liner. Cover and cook for 30 to
45 minutes or until meat is partially cooked. Stir occasionally. Dissolve
bouillon cubes in boiling water. Add broth to meat and stir in remaining
ingredients. Cover and turn control knob to 325 °F. Cook for an additional
3 to 4 hours or until meat and vegetables are tender and soup is hot.
Stir occasionally.
Makes 40 cups