Chili Con Carne W/beans (
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 20 2/3 | lb | BEANS KIDNEY #10 |
| 4 | lb | ONIONS DRY |
| 4 | lb | PEPPER SWT GRN FRESH |
| 1/2 | c | SHORTENING, 3LB |
| 2 | T | CHILI POWDER |
INSTRUCTIONS
27 lb SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. PLACE CHILI CON CARNE IN STEAM-JACKETED KETTLE OR STOCK POT; HEAT TO BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT. CAREFULLY BLEND IN SAUTEED' VEGETABLES, CHILI POWDER, AND KIDNEY BEANS. SIMMER 15 MINUTES OR UNTIL THOROUGHLY HEATED. NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB FINELY CHOPPED ONIONS AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB DICED PEPPERS. NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 10 1/2 OZ (2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 3, 20 LB (20-NO. 303 CN) CANNED KIDNEY BEANS OR CANNED PINTO BEANS MAY BE USED. NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L05900 SERVING SIZE: 1 CUP From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Find God and you find everything”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 17
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 3.3mg
Potassium: 29.6mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g