Recipe - Chili Soup

3 ga WATER; HOT
3 cup WATER; COOL
One half cup
7 pound BEEF GROUND FZ
2 pound TOMATO PASTE #2 1/2
2 One fourth teaspoon GARLIC DEHY GRA
7 pound TOMATOES # 10 CAN
7 pound BEANS KIDNEY #10
48 ounce ONIONS DRY
2 One fourth cup FLOUR GEN PURPOSE 10LB
2 tablespoon PEPPER RED GROUND
1 One half cup CHILI POWDER
One half cup PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

1. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR
TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD GARLIC

3. DRAIN BEANS
LIQUID AND HOT WATER TO BEEF MIXTURE; STIR BRING TO A SIMMER; COOK 2
HOURS

4. COMBINE FLOUR AND WATER. ADD TO CHILI WHILE STIRRING. COOK 5 MINUTES
OR UNTIL THICKENED.

Recipe Number: S00049

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.