Chili macaroni (sauce mix

100 Servings

Ingredients

Quantity Ingredient
1 gallon WATER; BOILING
6 gallons WATER; BOILING
3 quarts WATER
24 pounds BEEF GROUND FZ
2 teaspoons GARLIC DEHY GRA
2 pounds ONIONS DRY
8 pounds MACARONI; 10 LB
2¾ pounds SOUP TOMATO VEG #2 1/2
3 tablespoons SALAD OIL; 1 GAL
8 ounces CHILI POWDER
2 ounces PAPRIKA GROUND
2 ounces SALT TABLE 5LB
2 tablespoons SALT TABLE 5LB

Directions

1. USE MACARONI, BOILING WATER, SALAD OIL AND SALT. COOK MACARONI IN BOIL-

ING WATER ABOUT 15 MINUTES; DRAIN; SET ASIDE.

2. COOK BEFF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO

BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.

ADD TOMATO SAUCE MIX, BASIC. COMBINE WITH 3 QT COLD WATER; MIX UNTIL SMOOTH.

ADD 1 GAL BOILING WATER TO SAUCE MIXTURE, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL. SIMMER 1 MINUTE OR UNTIL THICKENED;

STIR AS NECESSARY. ADD BEEF MIXTURE; STIR; BRING TO A SIMMER. SIMMER ABOUT

30 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.

HEAT

TO A SERVING TEMPERATURE.

EACH PORTION: 1¼ CUPS.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 ⅓ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEANS; RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L02803

SERVING SIZE: 1 ¼ CUPS

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

Downloaded from Glen's MM Recipe Archive, .

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