Chili Con Carne L.Meat, Fish, and Poultry No.028
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|Yield: 100 Portions Each Portion: 1 1/4 Cups|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beans, Kidney | 8LB | 1.25 Gal | 1. Pick over and wash beans |
|Boiling Water | | 2.50 Gal | thoroughly. Cover with water. |
|Salt | 4OZ| 6.00 Tbsp| Boil 2 minutes; turn off heat. |
| | | | Cover; let soak 1 hour. Bring |
| | | | beans to a boil; add salt..... |
| | | | 2. Add more water if necessary to |
| | | | cover. Simmer 1 1/2 hours or |
| | | | until beans are tender. |
| | | | DO NOT DRAIN. |
| | | | Set aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 24LB | | 2. Cook beef in its own fat until |
| | | | it loses its pink color, |
| | | | stirring beef to bread apart. |
| | | | Drain or skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Garlic | 1OZ| 3.00 Tbsp| 3. Add garlic, onions, monosodium |
|Onions | 2LB | 1.50 Qrt | glutamate, cumin, chili powder |
|Monosodium Glutamate| | 2.00 Tbsp| paprika, red pepper and salt. |
|Cumin | 2OZ| 0.50 Cup | |
|Chili Powder | 8OZ| 1.50 Cup | |
|Paprika, Ground | 2OZ| 0.50 Cup | |
|Pepper, Red, Ground | | 2.00 Tbsp| |
|Salt | 5OZ| 0.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Tomatoes, Crushed | 6LB 6OZ| 3.00 Qrt | 4. Add tomatoes, tomato paste, |
|Tomato Paste | 1LB 14OZ| 3.50 Cup | and water; stir. Bring to a |
|Hot Water | | 1.00 Gal | simmer, cook 1 hour. |
| | | | DO NOT BOIL. |
| | | | 5. Add beans and liquid; bring |
| | | | to a simmer; cook 30 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 4OZ| 1.00 Cup | 6. To thicken chili, mix flour |
|Cold Water | | 2.00 Cup | and water; add to chili while |
| | | | stirring;cook about 5 minutes. |
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NOTE: 1. In Step 1, beans may be soaked in cool water overnight.
2. In Step 3, 1 1/2 tsp dehydrated garlic may be used. See
Recipe Card A-17.
3. In Step 3, 2 lb 4 oz onions A.P. will yield 2 lb chopped
onions.
4. In Step 3, 4 oz (1 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
5. In Step 4, 1-36oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13.
6. In Step 5, 27 lb 8 oz (4-No.10 cn)canned undrained kidney
beans or 28 lb (28-No. 303 cn)canned undrained pinto beans
may be used.
VARIATION
1. CHILI CON CARNE (SAUCE MIX, TOMATO BASIC): Follow Steps 1
thru 3. Omit Steps 4 thru 6. Use 2 lb 12 oz (2 3/4-No.
2 1/2 cn) canned tomato sauce mix. Combine with 3 qt cold
water; mix until smooth. Ad to 1 gal boiling water;
stirring constantly. CONTINUED.
2. CHILI CON CARNE (SAUCE MIX, TOMATO BASIC): CONTINUED:
Cook over medium heat until sauce comes to a boil. Simmer
1 minute or until thickened, stir as necessary. Add beef
mixture, beans, and liquid; bring to a simmer; simmer
about 30 minutes.