Chili Con Carne with Beans                      L.Meat, Fish, and Poultry No.059
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|Yield:  100 Portions                                       Each Portion: 1 Cup|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Onions              |  4LB     | 2.25 Qrt | 1. Saute onions and peppers in    |
|Peppers, Sweet      |  4LB     | 3.00 Qrt |    salad oil or shortening 10     |
|Salad Oil           |       8OZ| 1.00 Cup |    minutes or until tender.       |
|                    |          |          |    Set aside for use in Step 3.   |
|--------------------|----------|----------|-----------------------------------|
|Chili Con Carne     | 27LB     | 3.00 Gal | 2. Place chili con carne in       |
|                    |          |          |    Steam-jacketed kettle or       |
|                    |          |          |    stock pot; heat to boiling     |
|                    |          |          |    point. Reduce heat, skim       |
|                    |          |          |    off excess fat.                |
|--------------------|----------|----------|-----------------------------------|
|Chili Powder        |          | 2.00 Tbsp| 3. Carefully blend in sauteed     |
|Catsup, Packets     |          | 2.25 Tspn|    vegetables, chili powder,      |
|Monosodium Glutamate|          | 1.67 Tbsp|    salt, monosodium glutamate, &  |
|Beans, Kidney       | 20LB 10OZ| 2.25 Gal |    kidney beans...CONTINUED       |
|                    |          |          | 4. Simmer 15 minutes or until     |
|                    |          |          |    thoroughly heated.             |
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NOTE:  1. In Step 1, 4lb 7oz dry onions A.P. will yield 4lb finely    
          chopped onions and 4lb 14oz fresh sweet peppers A.P. will   
          yield 4 lb diced peppers.                                   
       2. In Step 1, 8 oz (2 2/3 cups) dehydrated onions and 10 1/2 oz
          (2 qt) dehydrated green peppers or 4 lb (3 qt) frozen diced 
          green peppers may be used.                                  
       3. In Step 3, 20-No. 303 cn canned kidney beans or canned      
          pinto beans may be used.                                    
                                   VARIATION
       1. (DEHYRATED): Omit all ingredients. Use 20 lb (8-No. 10 cn)  
          canned Chili Con Carne with Beans (Dehydrated). Pour 4 1/2  
          gal boiling water over chili. Stir slightly to distribute   
          water. Cover; let stand 10 minutes or till thoroughly re-   
          hydrated. Stir, heat and serve.