chili gravy

Categories
Yield
100 Servings
MeasureIngredient
6¼ quart WATER
1 7/16 pounds TOMATO PASTE #2 1/2
3 cups FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
1½ cup SHORTENING; 3LB
½ teaspoon PEPPER BLACK 1 LB CN
9 tablespoons CHILI POWDER

3 tb -

1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES. ADD CANNED TOMATO PASTE, CHILI POWDER, AND 1 GROUND CUMIN; BLEND WELL.

2. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

3. ADD PEPPER.

Recipe Number: O01603

SERVING SIZE: ⅓ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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