Chili Conquistador L.Meat, Fish, and Poultry No.042
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|Yield: 100 Portions Each Portion: 1 Square|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Bulk, Hamburg | 24LB | | 1. Cook beef with onions and |
|Onions | 2LB | 1.50 Qrt | garlic in its own fat until |
|Garlic | 1OZ| 3.00 Tbsp| beef loses its pink color, |
| | | | stirring to break apart. Drain |
| | | | or skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Chili Powder | 6OZ| 1.25 Cup | 2. Add chili powder,red pepper, |
|Pepper, Red, Ground | | 1.00 Tspn| salt, and tomatoes to meat |
|Salt | 6OZ| 9.00 Tbsp| mixture;stir until blended; |
|Tomatoes, Crushed | 19LB 2OZ| 2.25 Gal | heat to simmer. Set aside for |
| | | | use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Rice, Whole | 2LB 4OZ| 5.25 Cup | 3. Add rice,salt, and salad oil |
|Salt | 1OZ| 1.67 Tbsp| or melted shortening to water. |
|Shortening, Emulsifi| 1OZ| 2.00 Tbsp| Bring to a boil;stir |
|ed | | | occasionally. |
|Cold Water | | 2.75 Qrt | 4. Cover,simmer 25 minutes. |
| | | | 5. Combine rice with chili |
| | | | mixture;blend well. Place |
| | | | 2 3/4 gal mixture in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Corn Bread Mix | 9LB | 1.50 Gal | 6. Prepare Corn Bread Mix |
| | | | according to instructions on |
| | | | container. |
| | | | 7. Spread 1 gal corn bread batter |
| | | | over chili mixture in each pan |
| | | | 8. Bake 45 minutes or until done. |
| | | | 9. Cut 6 by 9. |
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NOTE: 1. In Step 1, 2 lb 4 oz dry onions A.P. will yield a 2 lb
chopped onions.
2. In Step 1, 4 oz (1 1/3 cups) dehydrated onions (Recipe Card
A-11) and 2 1/4 tsp dehydrated garlic (See Recipe Card A-17)
may be used.
3. In Step 3, 8 lb (4 1/2 qt) cooked rice may be used for
ingredients. See Recipe No.E-5.
4. In Step 6, 2/3 recipe for Corn Bread (Recipe No. D-14) may
be used.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.