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Chili Con Carne (sauce Mi

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			100	Servings

INGREDIENTS

3	qt	WATER, COLD
1	gl	WATER & RESERVED LIQUID
24	lb	BEEF GROUND FZ
2	t	GARLIC DEHY GRA
27 1/2	lb	BEANS KIDNEY #10
2	lb	ONIONS DRY
2 3/4	lb	SOUP TOMATO VEG #2 1/2
8	oz	CHILI POWDER
2	oz	PAPRIKA GROUND
1/8	lb	SALT TABLE 5LB

INSTRUCTIONS

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. ADD MORE WATER TO COVER.  SIMMER 1 1/2 HOURS OR UNTIL
BEANS ARE TENDER. DO NOT DRAIN.  SET ASIDE FOR USE IN STEP 4. COOK
BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. ADD GARLIC, ONIONS, CUMIN,
CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT. DRAIN BEANS; RESERVE
BEANS AND BEAN LIQUID. COMBINE TOMATO SAUCE MIX, BASIC WITH 3 QT COLD
WATER; MIX UNTIL SMOOTH.  COMBINE RESERVED BEAN LIQUID AND BOILING
WATER TO MAKE 1 GAL.  ADD TO SAUCE MIXTURE, STIRRING CONSTANTLY. COOK
AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL
THICKENED.  STIR AS NECESSARY.  ADD BEANS AND BEAN MIXTURE; STIR,
BRING TO A SIMMER; SIMMER ABOUT 30 MINUTES.  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. 01100.  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 29 LB (28-NO. 300  OR 303 CN) CANNED KIDNEY BEANS OR 28 LB
(28-NO. 300 OR 303 CN) CANNED  PINTO BEANS MAY E USED. DRAIN BEAN
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: L02801
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 12 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 258.8mg Potassium: 70.8mg Carbohydrates: 2.3g Fiber: 1.1g Sugar: <1g Protein: <1g