Recipe - Chili Macaroni

6 ga WATER; BOILING
2 ga RESERVED LIQUID
24 pound BEEF GROUND FZ
3 One half cup TOMATO PASTE #2 1/2
2 teaspoon GARLIC DEHY GRA
3 qt TOMATOES # 10 CAN
2 pound ONIONS DRY
8 pound MACARONI; 10 LB
2 2/3 tablespoon SALAD OIL; 1 GAL
2 tablespoon PEPPER RED GROUND
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
2 tablespoon SALT TABLE 5LB
2 ounce SALT TABLE 5LB

1. COMBINE WATER, SALAD OIL, AND SALT. COOK MACARONI IN BOILING WATER
ABOUT
15 MINUTES; DRAIN; SET ASIDE.

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. ADD TOMATOES, TOMATO PASTE, AND WATER; STIR. BRING TO A SIMMER; COOK 1
HOUR. DO NOT BOIL.

5. TO THICKEN CHILI, MIX FLOUR AND WATER; ADD TO CHILI WHILE STIRRING;
COOK
ABOUT 5 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY.
HEAT TO SERVING TEMPERATURE. EACH PORTION: 1 One half 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, 136 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 6. IN STEP 4, 27 LB 8 OZ (4NO. 10 CN) OR 28 LB (28NO. 300 OR 303
CN) CANNED KIDNEY BEANS OR 28 LB (28NO. 300 OR 303 CN) CANNED PINTO BEANS
MAY BE 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: L02802

SERVING SIZE: 1 One fourth CUPS

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