Recipe - Chili Sin Carne

13 One half pound
18 Three fourths pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
5 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102

TEMPERATURE: 350 F. GRIDDLE

1. HEAT CHILI CON CARNE TO A SIMMER. SET ASIDE FOR USE IN STEP 3.

2. GRILL PATTIES 3 One half MINUTES ON EACH SIDE OR UNTIL BROWN.

3. ON BOTTOM HALF OF BUN, PLACE PATTIE, One fourth CUP (1NO. A LADLE) CHILE CON
CARNE, 2 TBSP ONION AND One fourth CUP (1NO. 16 SCOOP) CHEESE. TOP WITH OTHER
HALF OF BUN.

4. SERVE HOT.

NOTE: 1. IN STEP 1, 5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED
ONIONS.

NOTE: 2. IN STEP 2, GROUND BEEF PATTIES MAY BE USED. COOK PATTIES 4
MINUTES ON EACH SIDE OR UNTIL BROWN.

NOTE: 3. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A1100.
Recipe Number: N02600

SERVING SIZE: 1 SANDWICH

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