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Name: Chili Conquistador
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 100
Cuisine: American
Ingredients: 1 ts PEPPER RED GROUND; 2 3/4 qt WATER; COLD; 2 1/4 lb RICE 10LB; 2 1/2 ts SHORTENING; 3LB; 9 lb CORN BREAD MIX YELLOW; 2 oz Salt; 2 lb Onions; 2 1/4 ts Salt; 2 1/4 ts GARLIC DEHY GRA; 19 1/8 lb TOMATOES # 10 CAN; 24 lb BEEF GROUND FZ; 1 1/3 c Chili powder

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INGREDIENTS

1 ts PEPPER RED GROUND
2 3/4 qt WATER; COLD
2 1/4 lb RICE 10LB
2 1/2 ts SHORTENING; 3LB
9 lb CORN BREAD MIX YELLOW
2 oz Salt
2 lb Onions
2 1/4 ts Salt
2 1/4 ts GARLIC DEHY GRA
19 1/8 lb TOMATOES # 10 CAN
24 lb BEEF GROUND FZ
1 1/3 c Chili powder

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN : 1. COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT. 2. ADD CHILI POWDER, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT MIXTURE; STIR UNTIL BLENDED; HEAT TO SIMMER. SET ASIDE FOR USE IN STEP 5. 3. ADD RICE, SALT, AND SALAD OIL OR MELTED SHORTENING TO WATER. BRING TO A BOIL; STIR OCCASIONALLY. 4. COVER; SIMMER 25 MINUTES. 5. COMBINE RICE WITH CHILI MIXTURE; MIX WELL. PLACE EQUAL AMOUNT MIXTURE IN EACH PAN. 6. PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER. 7. SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI MIXTURE IN EACH PAN. 8. BAKE 45 MINUTES OR UNTIL DONE. 9. CUT 5 BY 5. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS (SEE RECIPE NO. A01100) MAY BE USED. NOTE: 3. IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) MINCED DRY GARLIC MAY BE USED. FRY WITH BEEF AND ONIONS IN STEP 1. NOTE: 4. IN STEP 6, 3/4 RECIPE CORN BREAD (RECIPE NO. D01400) MAY BE USED. SPREAD ABOUT 1 1/2 QT MIXTURE IN EACH PAN. NOTE: 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 375 F.30 MINUTES ON HIGH FAN, OPEN VENT. Recipe Number: L04200 SERVING SIZE: 1 SQUARE ( From the (actually used today!). Downloaded from G Internet, G Internet.

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Chili Conquistador

1 ts PEPPER RED GROUND
2 3/4 qt WATER; COLD
2 1/4 lb RICE 10LB
2 1/2 ts SHORTENING; 3LB
9 lb CORN BREAD MIX YELLOW
2 oz Salt
2 lb Onions
2 1/4 ts Salt
2 1/4 ts GARLIC DEHY GRA
19 1/8 lb TOMATOES # 10 CAN
24 lb BEEF GROUND FZ
1 1/3 c Chili powder

PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN        TEMPERATURE:  375 F. OVEN  :    1.  COOK BEEF WITH ONIONS IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,  STIRRING TO BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.    2.  ADD CHILI POWDER, RED PEPPER, SALT, GARLIC AND TOMATOES TO MEAT  MIXTURE; STIR UNTIL BLENDED; HEAT TO SIMMER.  SET ASIDE FOR USE IN STEP 5.    3.  ADD RICE, SALT, AND SALAD OIL OR MELTED SHORTENING TO WATER.  BRING TO  A BOIL; STIR OCCASIONALLY.    4.  COVER; SIMMER 25 MINUTES.    5.  COMBINE RICE WITH CHILI MIXTURE; MIX WELL.  PLACE EQUAL AMOUNT MIXTURE  IN EACH PAN.    6.  PREPARE CORN BREAD MIX ACORDING TO INSTRUCTIONS ON CONTAINER.    7.  SPREAD EQUAL AMOUNT CORN BREAD BATTER OVER CHILI MIXTURE IN EACH PAN.    8.  BAKE 45 MINUTES OR UNTIL DONE.    9.  CUT 5 BY 5.  :  **ALL NOTES ARE PER 100 PORTIONS.    NOTE:  1.  IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED  ONIONS.    NOTE:  2.  IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS (SEE RECIPE  NO. A01100) MAY BE USED.    NOTE:  3.  IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) MINCED DRY GARLIC MAY BE  USED.  FRY WITH BEEF AND ONIONS IN STEP 1.    NOTE:  4.  IN STEP 6, 3/4 RECIPE CORN BREAD (RECIPE NO. D01400) MAY BE  USED. SPREAD ABOUT 1 1/2 QT MIXTURE IN EACH PAN.    NOTE:  5.  IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 375 F.30 MINUTES  ON HIGH FAN, OPEN VENT.    Recipe Number: L04200    SERVING SIZE: 1 SQUARE (    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: 478
Calories from Fat: 246 (51%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 1.4g
Cholesterol 78.2mg		24 %
Sodium 546.6mg		19 %
Potassium 477.4mg		13 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 30.4g
Protein 22.6g		32 %
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: 478

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