Chili conquistador
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | quart | WATER; COLD |
| 24 | pounds | BEEF GROUND FZ |
| 2¼ | teaspoon | GARLIC DEHY GRA |
| 19⅛ | pounds | TOMATOES # 10 CAN |
| 2 | pounds | ONIONS DRY |
| 9 | pounds | CORN BREAD MIX YELLOW |
| 2¼ | pounds | RICE 10LB |
| 2½ | teaspoon | SHORTENING; 3LB |
| 1 | teaspoon | PEPPER RED GROUND |
| 1⅓ | cup | CHILI POWDER |
| 2¼ | teaspoon | SALT TABLE 5LB |
| 2 | ounces | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :
1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD CHILI POWDER, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT MIXTURE; STIR UNTIL BLENDED; HEAT TO SIMMER. SET ASIDE FOR USE IN STEP 5.
3. ADD RICE, SALT, AND SALAD OIL OR MELTED SHORTENING TO WATER. BRING TO A BOIL; STIR OCCASIONALLY.
4. COVER; SIMMER 25 MINUTES.
5. COMBINE RICE WITH CHILI MIXTURE; MIX WELL. PLACE EQUAL AMOUNT MIXTURE IN EACH PAN.
6. PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER.
7. SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI MIXTURE IN EACH PAN.
8. BAKE 45 MINUTES OR UNTIL DONE.
9. CUT 5 BY 5.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 1, 4 OZ (1⅓ CUPS) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED.
NOTE: 3. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF AND ONIONS IN STEP 1.
NOTE: 4. IN STEP 6, ¾ RECIPE CORN BREAD (RECIPE NO. D01400) MAY BE USED. SPREAD ABOUT 1 ½ QT MIXTURE IN EACH PAN.
NOTE: 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 375 F.30 MINUTES ON HIGH FAN, OPEN VENT.
Recipe Number: L04200
SERVING SIZE: 1 SQUARE (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .