Recipe - Chili Size With Beans

4 One half ga WATER; BOILING
2 ga WATER & RESERVED LIQUID
24 pound BEEF GROUND FZ
18 Three fourths pound BEEF PATTIES FZ
6 pound CHEESE CHEDDER
1 7/8 pound TOMATO PASTE #2 1/2
2 One fourth teaspoon GARLIC DEHY GRA
6 3/8 pound TOMATOES # 10 CAN
8 pound BEANS KIDNEY #10
5 pound ONIONS DRY
2 pound ONIONS DRY
100 BUN HAMBGR 13OZ #102
8 ounce CHILI POWDER
2 ounce PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB
2 tablespoon SALT TABLE 5LB

TEMPERATURE: 350 F. GRIDDLE

1. PREPARE 1/5 RECIPE CHILI CON CARNE (RECIPE NO. L28000) HEAT THOROUGHLY.

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

3. ON BOTTOM HALF OF BUN, PLACE PATTIES One fourth CUP (1NO. A LADLE) CHILI 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. A11000.
Recipe Number: N02602

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.