Chili and macaroni (cnd c
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5¼ | gallon | WATER; BOILING |
| 2 | quarts | WATER |
| 28 | pounds | BEEF GROUND FZ |
| 5 | pounds | CHEESE CHEDDER |
| 12¾ | pounds | TOMATOES # 10 CAN |
| 8 | pounds | ONIONS DRY |
| 8 | pounds | MACARONI; 10 LB |
| 1 | cup | SHORTENING; 3LB |
| 3 | tablespoons | PEPPER BLACK 1 LB CN |
| 1 | ounce | CHILI POWDER |
| 3 | tablespoons | SALT TABLE 5LB |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
1 tb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES.
2. DRAIN; SET ASIDE FOR USE IN STEP 5.
3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.
4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.
5. ADD MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY.
6. POUR 2¼ GAL CHILI MIXTURE IN EACH PAN.
7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN.
8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED.
NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 3, 1 LB (5 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
Recipe Number: L05800
SERVING SIZE: 1 ½ CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .