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Receta Baked Potatoes With Chili

Name: Baked Potatoes With Chili
Ingredients: 2 1/4 gal WATER, BOILING; 1 gal WATER, Warm; 12 lb BEEF Grnd FZ; 3 1/4 lb CHEESE CHEDDER; 1 3/4 c. TOMATO PASTE #2 1/2; 1 1/8 tsp GARLIC DEHY GRA; 1 1/2 quart TOMATOES # 10 CAN; 55 lb POTATOES FRENCH FZ; 1 lb ONIONS DRY; 4 lb BEANS WHITE DRY 2 LB; 1 Tbsp. PEPPER RED Grnd; 3/4 c. CHILI Pwdr; 1/4 c. PAPRIKA Grnd; 1 1/2 Tbsp. SALT TABLE 5LB; 1 Tbsp. SALT TABLE 5LB

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Raciónes: 12

Ingredientes

2 1/4 gal WATER, BOILING
1 gal WATER, Warm
12 lb BEEF Grnd FZ
3 1/4 lb CHEESE CHEDDER
1 3/4 c. TOMATO PASTE #2 1/2
1 1/8 tsp GARLIC DEHY GRA
1 1/2 quart TOMATOES # 10 CAN
55 lb POTATOES FRENCH FZ
1 lb ONIONS DRY
4 lb BEANS WHITE DRY 2 LB
1 Tbsp. PEPPER RED Grnd
3/4 c. CHILI Pwdr
1/4 c. PAPRIKA Grnd
1 1/2 Tbsp. SALT TABLE 5LB
1 Tbsp. SALT TABLE 5LB

Direcciones

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 C. (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.
SERVING SIZE: 1 POTATOE