| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; HOT |
| 3 |
c |
WATER; COOL |
| 7 |
lb |
BEEF GROUND FZ |
| 2 |
lb |
TOMATO PASTE #2 1/2 |
| 2 1/4 |
ts |
GARLIC DEHY GRA |
| 7 |
lb |
TOMATOES # 10 CAN |
| 7 |
lb |
BEANS KIDNEY #10 |
| 48 |
oz |
ONIONS DRY |
| 2 1/4 |
c |
FLOUR GEN PURPOSE 10LB |
| 2 |
tb |
PEPPER RED GROUND |
| 1 1/2 |
c |
CHILI POWDER |
| 1/2 |
c |
PAPRIKA GROUND |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1/2 c -
1. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR
TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD GARLIC
3. DRAIN BEANS
LIQUID AND HOT WATER TO BEEF MIXTURE; STIR BRING TO A SIMMER; COOK 2
HOURS
4. COMBINE FLOUR AND WATER. ADD TO CHILI WHILE STIRRING. COOK 5 MINUTES
OR UNTIL THICKENED.
Recipe Number: S00049
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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