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Name: Chili Macaroni (Sauce Mix
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 100
Cuisine: American
Ingredients: 1 ga WATER; BOILING; 2 oz Salt; 3 qt Water; 8 lb MACARONI; 10 LB; 2 lb Onions; 2 3/4 lb SOUP TOMATO VEG #2 1/2; 3 tb SALAD OIL; 1 GAL; 2 tb Salt; 2 oz PAPRIKA GROUND; 8 oz Chili powder; 6 ga WATER; BOILING; 24 lb BEEF GROUND FZ; 2 ts GARLIC DEHY GRA

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INGREDIENTS

1 ga WATER; BOILING
2 oz Salt
3 qt Water
8 lb MACARONI; 10 LB
2 lb Onions
2 3/4 lb SOUP TOMATO VEG #2 1/2
3 tb SALAD OIL; 1 GAL
2 tb Salt
2 oz PAPRIKA GROUND
8 oz Chili powder
6 ga WATER; BOILING
24 lb BEEF GROUND FZ
2 ts GARLIC DEHY GRA

Servings

INSTRUCTIONS

1. USE MACARONI, BOILING WATER, SALAD OIL AND SALT. COOK MACARONI IN BOIL- ING WATER ABOUT 15 MINUTES; DRAIN; SET ASIDE. 2. COOK BEFF 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. ADD TOMATO SAUCE MIX, BASIC. COMBINE WITH 3 QT COLD WATER; MIX UNTIL SMOOTH. ADD 1 GAL BOILING WATER 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 BEEF MIXTURE; STIR; BRING TO A SIMMER. SIMMER ABOUT 30 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY. HEAT TO A SERVING TEMPERATURE. EACH PORTION: 1 1/4 CUPS. 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. A01100. 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 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEANS; 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: L02803 SERVING SIZE: 1 1/4 CUPS From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chili Macaroni (Sauce Mix

1 ga WATER; BOILING
2 oz Salt
3 qt Water
8 lb MACARONI; 10 LB
2 lb Onions
2 3/4 lb SOUP TOMATO VEG #2 1/2
3 tb SALAD OIL; 1 GAL
2 tb Salt
2 oz PAPRIKA GROUND
8 oz Chili powder
6 ga WATER; BOILING
24 lb BEEF GROUND FZ
2 ts GARLIC DEHY GRA

1.  USE MACARONI, BOILING WATER, SALAD OIL AND SALT.  COOK MACARONI IN  BOIL-  ING WATER ABOUT 15 MINUTES; DRAIN; SET ASIDE.    2.  COOK BEFF 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.  ADD TOMATO SAUCE MIX, BASIC.  COMBINE WITH 3 QT COLD WATER; MIX UNTIL  SMOOTH.  ADD 1 GAL BOILING WATER 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 BEEF MIXTURE; STIR; BRING TO A SIMMER.  SIMMER  ABOUT  30 MINUTES.  ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.  HEAT  TO A SERVING TEMPERATURE.  EACH PORTION: 1 1/4 CUPS.    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. A01100.    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 28 LB (28-NO. 300 OR 303  CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS  MAY BE USED. DRAIN BEANS; 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: L02803    SERVING SIZE: 1 1/4 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 (215g)
Recipe Makes: 100 Servings

Calories: 311
Calories from Fat: 202 (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 99.6mg		3 %
Potassium 458.5mg		12 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 5g
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: 311

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