INGREDIENTS (serves 50)

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1 1/2 Cups of butter
12 1/2 Cups yellow onion, diced
10-20 cloves garlic, minced
13 pounds, lean ground beef
8 1/4 Tablespoons of season salt
6 1/4 Ounces Worcestershire sauce
7 #10 cans (102) oz diced tomatoes, drained
1 #10 cans (106 oz) of tomato sauce
25 cups of chicken broth
25 cups of water
3 1/4 cups of ketchup
6 oz. of yellow mustard
37 1/2 cups uncooked rotini pasta
25 cups of shredded cheddar cheese, divided
63 slices of bacon, cooked diced, divided
salt to taste

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TOPPINGS

Freshly diced tomato
Pickles
shredded cheese

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DIRECTIONS

1. In a large pot, over medium heat, saute onion and garlic in butter until softened. Add ground beef into the pot and season with seasoning salt and Worcestershire sauce. Cook over medium-high heat until beef is browned. Drain excess liquid or fat if there is any.

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2. Next add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta, and additional 2 tablespoons of season salt to the pot and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 10-15 minutes, stirring occasionally. Once pasta is tender, remove from heat and stir in one cup of shredded cheese.

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3. Top with remaining cup of cheese, bacon, diced pickles and freshly diced tomatoes. NOTE: To get the cheese to melt on the top at the end, you can recover with lid and cheese should melt right away.