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Name: Chili Con Carne (Sauce Mi
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 100
Cuisine: American
Ingredients: 2 3/4 lb SOUP TOMATO VEG #2 1/2; 1/8 lb Salt; 27 1/2 lb BEANS KIDNEY #10; 8 oz Chili powder; 2 oz PAPRIKA GROUND; 24 lb BEEF GROUND FZ; 2 ts GARLIC DEHY GRA; 3 qt WATER; COLD; 1 ga WATER & RESERVED LIQUID; 2 lb Onions

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INGREDIENTS

2 3/4 lb SOUP TOMATO VEG #2 1/2
1/8 lb Salt
27 1/2 lb BEANS KIDNEY #10
8 oz Chili powder
2 oz PAPRIKA GROUND
24 lb BEEF GROUND FZ
2 ts GARLIC DEHY GRA
3 qt WATER; COLD
1 ga WATER & RESERVED LIQUID
2 lb Onions

Servings

INSTRUCTIONS

1. PICK OVER AND WASH BEANS THOROUGHLY. COVER WITH WATER; BOIL 2 MINUTES; TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO A BOIL; ADD SALT. ADD MORE WATER TO COVER. SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. DO NOT DRAIN. SET ASIDE FOR USE IN STEP 4. 2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT. 4. DRAIN BEANS; RESERVE BEANS AND BEAN LIQUID. COMBINE TOMATO SAUCE MIX, BASIC WITH 3 QT COLD WATER; MIX UNTIL SMOOTH. COMBINE RESERVED BEAN LIQUID AND BOILING WATER TO MAKE 1 GAL. ADD TO SAUCE MIXTURE, STIRRING CONSTANTLY. COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL THICKENED. STIR AS NECESSARY. ADD BEANS AND BEAN MIXTURE; STIR, BRING TO A SIMMER; SIMMER ABOUT 30 MINUTES. NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT. NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC. NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. 01100. NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 29 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY E USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1. NOTE: 7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: L02801 SERVING SIZE: 1 CUP (9 O From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chili Con Carne (Sauce Mi

2 3/4 lb SOUP TOMATO VEG #2 1/2
1/8 lb Salt
27 1/2 lb BEANS KIDNEY #10
8 oz Chili powder
2 oz PAPRIKA GROUND
24 lb BEEF GROUND FZ
2 ts GARLIC DEHY GRA
3 qt WATER; COLD
1 ga WATER & RESERVED LIQUID
2 lb Onions

1.  PICK OVER AND WASH BEANS THOROUGHLY.  COVER WITH WATER; BOIL 2 MINUTES;  TURN OFF HEAT.  COVER; LET SOAK 1 HOUR.  BRING BEANS TO A BOIL; ADD SALT.  ADD  MORE WATER TO COVER.  SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE TENDER.  DO NOT  DRAIN.  SET ASIDE FOR USE IN STEP 4.    2.  COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF  TO  BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.    3.  ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.    4.  DRAIN BEANS; RESERVE BEANS AND BEAN LIQUID.  COMBINE TOMATO SAUCE MIX,  BASIC WITH 3 QT COLD WATER; MIX UNTIL SMOOTH.  COMBINE RESERVED BEAN LIQUID  AND BOILING WATER TO MAKE 1 GAL.  ADD TO SAUCE MIXTURE, STIRRING  CONSTANTLY.  COOK AT MEDIUM HEAT UNTIL SAUCE COMES TO A BOIL; SIMMER 1 MINUTE OR UNTIL  THICKENED.  STIR AS NECESSARY.  ADD BEANS AND BEAN MIXTURE; STIR, BRING TO  A SIMMER; SIMMER ABOUT 30 MINUTES.    NOTE:  1.  IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.    NOTE:  2.  IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.    NOTE:  3.  IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED  ONIONS.    NOTE:  4.  IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE NO. 01100.    NOTE:  5.  IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE  USED.    NOTE:  6.  IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 29 LB (28-NO. 300 OR 303  CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS  MAY E USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID  FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.    NOTE:  7.  ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.    Recipe Number: L02801    SERVING SIZE: 1 CUP (9 O    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 (289g)
Recipe Makes: 100 Servings

Calories: 310
Calories from Fat: 201 (65%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 0.8g
Cholesterol 77.3mg		24 %
Sodium 99mg		3 %
Potassium 453.5mg		12 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 4.9g
Protein 19.9g		28 %
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: 310

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