Title: Baked Potatoes with Chili #1
Categories: Military Chili Beef
Yield: 100 Servings

2 1/4	ga	WATER; BOILING
1	ga	WATER; HOT
1/4	c	-
12	lb	BEEF GROUND FZ
3 1/4	lb	CHEESE CHEDDER
1 3/4	c	TOMATO PASTE #2 1/2
1 1/8	ts	GARLIC DEHY GRA
1 1/2	qt	TOMATOES # 10 CAN
55	lb	POTATOES FRENCH FZ
1	lb	ONIONS DRY
4	lb	BEANS WHITE DRY 2 LB
1	tb	PEPPER RED GROUND
3/4	c	CHILI POWDER
1/4	c	PAPRIKA GROUND
1 1/2	tb	SALT TABLE 5LB
1	tb	SALT TABLE 5LB

1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

2. PREPARE 1/2 RECIPE CHILI CON CARNE, RECIPE NO. L-28. SET ASIDE FOR USE IN STEP 4.

3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.

4. POUR 1/2 CUP (1-B LADLE) CHILI TOPPING INTO POTATO.

5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE. :

NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

Recipe Number: Q08300

SERVING SIZE: 1 POTATOE

previous

next