INGREDIENTS

INSTRUCTIONS

1.  USE MACARONI, BOILING WATER, SALAD OIL AND SALT.  COOK MACARONI IN
BOIL-
ING WATER ABOUT 15 MINUTES; DRAIN; SET ASIDE.
2.  COOK BEFF 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.
ADD TOMATO SAUCE MIX, BASIC.  COMBINE WITH 3 QT COLD WATER; MIX UNTIL
SMOOTH.
ADD 1 GAL BOILING WATER 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 BEEF MIXTURE; STIR; BRING TO A SIMMER.  SIMMER
ABOUT
30 MINUTES.  ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.
HEAT
TO A SERVING TEMPERATURE.
EACH PORTION: 1 1/4 CUPS.
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. A01100.
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: L02803
SERVING SIZE: 1 1/4 CUPS
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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