YIELD: 27 servings in 1 2½” deep full hotel pan (a 1-cup serving provides 1 grain/bread serving, ½ cup vegetable and 1.75 oz meat/alt) 2 tsps. vegetable oil 4 cups onion, diced ¼ cup garlic, chopped ½ cup tomato paste ½ cup chili powder 2 Tbsps. brown sugar 3 tsps. kosher salt 1 tsp. black pepper 5 cups tomatoes, canned, diced, with juice, low sodium 2½ qts. beef stock, low sodium 2 lbs. Whole Grain 5 Blend (combination of red ...
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