Ingredients

1/4 cup lard
1 lb ground round
1/8 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
1 1/4 tablespoons butter
1 1/4 tablespoons flour
5/8 tomatoes
6 1/2 ounces chicken stock
5/8 tablespoon chili powder
7/8 tablespoon paprika
1/8 cup yellow mustard
1/2 tablespoon turmeric
1/2 tablespoon cumin powder
1/4 tablespoon garlic powder
1/4 tablespoon onion powder

Instructions

1 Preheat oven to 450°F.
2 Preheat very large pot with 1 cup of lard
3 Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
4 In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
5 Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
6 Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
7 Simmer this down to the proper consistency.

The Original Recipe for 100 Servings

1 cup lard
5 lbs ground round
1/2 lb ground beef (needs to be ground cow heart, the site didn't recognize it as an ingredient)
6 tablespoons butter
6 tablespoons flour
3 tomatoes
32 ounces chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder

1 Preheat oven to 450°F.
2 Preheat very large pot with 1 cup of lard
3 Simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it separates and turns just brown. This mixture must be stirred regularly and mashed during process to create a kind of rough paste.
4 In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside.
5 Cut 3 tomatoes in half and roast in a 450°F oven with a little vegetable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.
6 Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup Plochmans yellow mustard,2 tablespoons turmeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder.
7 Simmer this down to the proper consistency

MY NOTES

SANDWICHES