Chili Con Carne

INGREDIENTS

INSTRUCTIONS

1.  PICK OVER AND WASH BEANS THOROUGHLY.  COVER WITH WATER; BOIL 2 MINUTES;
TURN OFF HEAT.  COVER; LET SOAK 1 HOUR.  BRING BEANS TO A BOIL; ADD SALT.
AD
MORE WATER IF NECESSARY TO COVER.  SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE
TENDER. DO NOT DRAIN. SET ASIDE FOR USE IN STEP 4.
2.  COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF
TO
BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.
3.  ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER; AND SALT.
4.  DRAIN BEANS; RESERVE BEAN LIQUID.  ADD BEANS, TOMATOES, TOMATO PAST AND
RESERVE BEAN LIQUID AND HOT WATER TO BEEF MIXTURE; STIR.  BRING TO A SIMMER
COOK 1 HOUR.  DO NOT BOIL.
NOTE:  1.  IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.
NOTE:  2.  IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.
NOTE:  3.  IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
NOTE:  4.  IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A001100.
NOTE:  5.  IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE:  6.  IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303
CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS
MAY BE USED. DRAIN BEANS RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN
LIQUID
FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.
NOTE:  7.  ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L02800
SERVING SIZE: 1 CUP (9 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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