Chili con carne w/beans (
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20⅔ | pounds | BEANS KIDNEY #10 |
| 4 | pounds | ONIONS DRY |
| 4 | pounds | PEPPER SWT GRN FRESH |
| ½ | cup | SHORTENING; 3LB |
| 2 | tablespoons | CHILI POWDER |
Directions
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, .