Chili gravy
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | quart | WATER |
| 1 7/16 | pounds | TOMATO PASTE #2 1/2 |
| 3 | cups | FLOUR GEN PURPOSE 10LB |
| 1 | cup | SOUP GRAVY BASE BEEF |
| 1½ | cup | SHORTENING; 3LB |
| ½ | teaspoon | PEPPER BLACK 1 LB CN |
| 9 | tablespoons | CHILI POWDER |
Directions
3 tb -
1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES. ADD CANNED TOMATO PASTE, CHILI POWDER, AND 1 GROUND CUMIN; BLEND WELL.
2. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
3. ADD PEPPER.
Recipe Number: O01603
SERVING SIZE: ⅓ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .