Barbecued Beef Sandwich

INGREDIENTS:

3 qt WATER
29 lb BEEF GROUND FZ
3 7/8 lb TOMATO PASTE #2 1/2
1 3/4 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
100 BREAD SNDWICH 22OZ #51
1 lb SUGAR; BROWN, 2 LB
1 ts PEPPER BLACK 1 LB CN
1/2 oz CHILI POWDER
4 oz WORCESTERSHIRE SAUCE
1 c VINEGAR CIDER

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 OTHER 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.

Recipe Number: N02400

SERVING SIZE: 1/2 CUP PL