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Name: Chili and Macaroni (Cnd C
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 2 qt Water; 12 3/4 lb TOMATOES # 10 CAN; 8 lb MACARONI; 10 LB; 1 c SHORTENING; 3LB; 5 1/4 ga WATER; BOILING; 1 oz Chili powder; 8 lb Onions; 28 lb BEEF GROUND FZ; 3 tb PEPPER BLACK 1 LB CN; 5 lb CHEESE CHEDDER; 3 tb Salt; 3 tb Salt

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INGREDIENTS

2 qt Water
12 3/4 lb TOMATOES # 10 CAN
8 lb MACARONI; 10 LB
1 c SHORTENING; 3LB
5 1/4 ga WATER; BOILING
1 oz Chili powder
8 lb Onions
1 tb -
28 lb BEEF GROUND FZ
3 tb PEPPER BLACK 1 LB CN
5 lb CHEESE CHEDDER
3 tb Salt
3 tb Salt

Servings

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 MINUTES. 2. DRAIN; SET ASIDE FOR USE IN STEP 5. 3. SAUTE ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER. 4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT. 5. ADD MACARONI, SAUTEED ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI POWDER AND CUMIN. MIX THOROUGHLY. 6. POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN. 7. SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN. 8. BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY HEATED. NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT. Recipe Number: L05800 SERVING SIZE: 1 1/2 CUPS From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chili and Macaroni (Cnd C

2 qt Water
12 3/4 lb TOMATOES # 10 CAN
8 lb MACARONI; 10 LB
1 c SHORTENING; 3LB
5 1/4 ga WATER; BOILING
1 oz Chili powder
8 lb Onions
1 tb -
28 lb BEEF GROUND FZ
3 tb PEPPER BLACK 1 LB CN
5 lb CHEESE CHEDDER
3 tb Salt
3 tb Salt

PAN:  18 BY 24-INCH ROASTING PAN           TEMPERATURE:  400 F. OVEN    1.  ADD MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING  OCCASIONALLY.  BOIL 10 TO 15 MINUTES.    2.  DRAIN; SET ASIDE FOR USE IN STEP 5.    3.  SAUTE ONIONS IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.    4.  HEAT CHILI TO BOILING POINT.  REDUCE HEAT; SKIMOFF EXCESS FAT.    5.  ADD MACARONI, SAUTEED ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI  POWDER AND CUMIN.  MIX THOROUGHLY.    6.  POUR 2 1/4 GAL CHILI MIXTURE IN EACH PAN.    7.  SPRINKLE 2 QT CHEESE OVER MIXTURE IN EACH PAN.    8.  BAKE 45 MINUTES OR UNTIL CHEESE IS BROWNED AND MIXTURE IS THOROUGHLY  HEATED.    NOTE:  1.  IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB CHOPPED  ONIONS.    NOTE:  2.  IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE CARD A01100.    NOTE:  3.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.    NOTE:  4.  IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30  MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED AND MIXTURE IS THOROUGHLY HEATED  ON HIGH FAN, CLOSED VENT.    Recipe Number: L05800    SERVING SIZE: 1 1/2 CUPS    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 100 Servings

Calories: 446
Calories from Fat: 311 (70%)

Amt Per Serving		% DV

	Total Fat 34.5g	46 %
	Saturated Fat 15.2g	76 %
	Monounsaturated Fat 13.9g
	Polyunsanturated Fat 1.1g
Cholesterol 114.8mg		35 %
Sodium 231mg		8 %
Potassium 437.2mg		12 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 3.5g
Protein 28g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 446

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