Recipe - Chili Con Carne Pie

27 pound
20 2/3 pound BEANS KIDNEY #10
4 pound ONIONS DRY
4 pound PEPPER SWT GRN FRESH
One half cup SHORTENING; 3LB
2 tablespoon CHILI POWDER

1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET
ASIDE FOR USE IN STEP 3.

2. PLACE CHILI CON CARNE IN STEAMJACKETED KETTLE OR STOCK POT; HEAT TO
BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT.

3. CAREFULLY BLEND IN SAUTEED' VEGETABLES, CHILI POWDER, AND KIDNEY
BEANS. SIMMER 15 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB FINELY
CHOPPED ONIONS AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB
DICED PEPPERS.

NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 10 One half OZ
(2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 3, 20 LB (20NO. 303 CN) CANNED KIDNEY BEANS OR
CANNED PINTO BEANS MAY BE USED.

NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L05900

SERVING SIZE: 1 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.