Ingredients
| Oil, vegetable | ½ cup |
| Onions, large, finely chopped(about 2 pounds) | 6 each |
| Red peppers, large, seeds removed and finely chopped(about 5¾ pounds) | 16 each |
| Garlic, fresh, minced | ¾ cup |
| Chili powder | 3 tablespoons |
| Cumin, ground | 1 tablespoon |
| Oregano, dried | 5 teaspoons |
| Raw beef, crumbled | 16 pounds |
| Black pepper | 1 tablespoon |
| Tomato paste | 3 cups |
| Salsa | 4 cups |
| Hot sauce(or more, to taste) | ¼ cup |
| Diced tomatoes(or tomato sauce) | 1½ #10 cans |
| Ketchup or sweet barbeque sauce | 1½ cups |
| Vinegar, apple cider | ½ cup |
| Water | 2 cups |
| Hamburger buns, whole-grain | 100 each |
Instructions
- In a large (3-gallon), heavy two-handled pan (or a tilt skillet or steam-jacketed kettle), heat the oil and add the onions and pepper.
- Sauté for 15 minutes over low heat.
- Add the garlic, chili powder, cumin, and oregano. Continue cooking for 5 more minutes, stirring often.
- Add the beef crumbles, black pepper, tomato paste, salsa, hot sauce, and the diced tomatoes or tomato sauce.
- Add the water and stir well. Bring to a simmer over low heat, stirring often. Taste for seasoning, adding the ketchup and the vinegar and then salt and pepper. Add a bit more tomato sauce if it needs enriching. Keep at 140°F until service.
- Serve ½ cup meat mixture on a hamburger bun.
Recipe Notes
One portion is ½ cup meat mixture on a hamburger bun.