Chili Pie  (serves 60)


15 lb. ground meat
1 1/4 c. chili powder
1 c. chili sauce
3 c. chopped onions
3 qt. pinto beans (dry),
cooked
1 Tbsp. cumin
3 qt. tomatoes

Topping:
5 c. flour
5 c. cornmeal
6 eggs
1 c. shortening
2 1/2 Tbsp. baking powder
1 2/3 c. powdered milk
5 c. water
1 Tbsp. salt
3/4 c. sugar

Brown meat and add chili powder, onions, tomatoes and
beans. Simmer 15 minutes, place in 3 hotel size pans. Prepare
cornbread topping by combining the dry ingredients, then adding
the liquid ingredients. Mix only enough to blend, then place
on top of meat. Bake for 20 minutes at 425 degrees.
 

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