Chili size with beans (ch

Yield: 100 Servings

Measure Ingredient
4½ gallon WATER; BOILING
2 gallons WATER & RESERVED LIQUID
24 pounds BEEF GROUND FZ
18¾ pounds BEEF PATTIES FZ
6 pounds CHEESE CHEDDER
1⅞ pounds TOMATO PASTE #2 1/2
2¼ teaspoon GARLIC DEHY GRA
6⅜ pounds TOMATOES # 10 CAN
8 pounds BEANS KIDNEY #10
5 pounds ONIONS DRY
2 pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102
8 ounces CHILI POWDER
2 ounces PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB
2 tablespoons SALT TABLE 5LB

TEMPERATURE: 350 F. GRIDDLE

1. PREPARE ⅕ RECIPE CHILI CON CARNE (RECIPE NO. L28000) HEAT THOROUGHLY.

2. GRILL PATTIES 3½ MINUTES ON EACH SIDE OR UNTIL BROWNED.

3. ON BOTTOM HALF OF BUN, PLACE PATTIES ¼ CUP (1-NO. A LADLE) CHILI CON CARNE; 2 TBSP ONION AND ¼ CUP (1-NO. 16 SCOOP) CHEESE. TOP WITH OTHER HALF

OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4 MINUTES

ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.

Recipe Number: N02602

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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