Baked potatoes with chili

100 Servings

Ingredients

Quantity Ingredient
2¼ gallon WATER; BOILING
1 gallon WATER; HOT
12 pounds BEEF GROUND FZ
3¼ pounds CHEESE CHEDDER
1¾ cup TOMATO PASTE #2 1/2
1⅛ teaspoon GARLIC DEHY GRA
1½ quart TOMATOES # 10 CAN
55 pounds POTATOES FRENCH FZ
1 pounds ONIONS DRY
4 pounds BEANS WHITE DRY 2 LB
1 tablespoon PEPPER RED GROUND
¾ cup CHILI POWDER
¼ cup PAPRIKA GROUND
1½ tablespoon SALT TABLE 5LB
1 tablespoon SALT TABLE 5LB

Directions

¼ c -

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE ½ RECIPE CHILI CON CARNE, RECIPE NO. L-28. SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

4. POUR ½ CUP (1-B LADLE) CHILI TOPPING INTO POTATO.

5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.

:

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

Recipe Number: Q08300

SERVING SIZE: 1 POTATOE

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

Downloaded from Glen's MM Recipe Archive, .

Related recipes