1/2 carton onions
1/2 carton hash brown potatoes
1 c. melted butter
2 tsp. garlic powder
12 1/2 lbs. ground beef
16 c. green peppers
12 c. chopped tomatoes
2 c. flour
1 c. chili powder
2 tsp. cumin
2 tsp. red peppers
6 c. beef broth
8 c. Cheddar cheese

Cover hash browns with hot tap water. Let stand for 20 minutes; drain. Stir melted butter and garlic into hash browns; set aside.

Brown ground beef and onions; drain. Stir in next 7 ingredients. Divide mixture among 4 baking pans. Bake 350 degrees uncovered until hot, stirring every 15 minutes.

Increase oven temperature to 525 degrees. Sprinkle hash browns, 3 quarts at a time, on top. Return to oven 10 minutes until golden brown. Sprinkle with cheese and melt. Makes 48 servings.