Chili con carne w/beans (

Yield: 100 Servings

Measure Ingredient
20⅔ pounds BEANS KIDNEY #10
4 pounds ONIONS DRY
4 pounds PEPPER SWT GRN FRESH
½ cup SHORTENING; 3LB
2 tablespoons CHILI POWDER

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 (2⅔ CUPS) DEHYDRATED ONIONS AND 10 ½ 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, .

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