| 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 |
tb |
CHILI POWDER |
INSTRUCTIONS
27 lb -
1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET
ASIDE FOR USE IN STEP 3.
2. PLACE CHILI CON CARNE IN STEAM-JACKETED KETTLE OR STOCK POT; HEAT TO
BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT.
3. 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.
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