Chili size (canned chili
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¾ | pounds | BEEF PATTIES FZ |
| 6 | pounds | CHEESE CHEDDER |
| 5 | pounds | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
Directions
13½ lb -
TEMPERATURE: 350 F. GRIDDLE
1. HEAT CHILI CON CARNE TO A SIMMER. SET ASIDE FOR USE IN STEP 3.
2. GRILL PATTIES 3 ½ MINUTES ON EACH SIDE OR UNTIL BROWN.
3. ON BOTTOM HALF OF BUN, PLACE PATTIE, ¼ CUP (1-NO. A LADLE) CHILE 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-1100.
Recipe Number: N02600
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .