Recipe - Chili Gourmet Style

6 One fourth qt WATER
3 tablespoon
1 7/16 pound TOMATO PASTE #2 1/2
3 cup FLOUR GEN PURPOSE 10LB
1 cup SOUP GRAVY BASE BEEF
1 One half cup SHORTENING; 3LB
One half teaspoon PEPPER BLACK 1 LB CN
9 tablespoon CHILI POWDER

1. USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR. BLEND TOGETHER
UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES. ADD CANNED TOMATO PASTE, CHILI
POWDER, AND 1 GROUND CUMIN; BLEND WELL.

2. ADD ROUX TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT;
SIMMER 10 MINUTES.

3. ADD PEPPER.

Recipe Number: O01603

SERVING SIZE: 1/3 CUP

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