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Receta Chili And Macaroni (Canned Chili)

Name: Chili And Macaroni (Canned Chili)
Ingredients: 5 1/4 gal WATER, BOILING; 2 quart WATER; 28 lb BEEF Grnd FZ; 5 lb CHEESE CHEDDER; 12 3/4 lb TOMATOES # 10 CAN; 8 lb ONIONS DRY; 8 lb MACARONI, 10 LB; 1 c. SHORTENING, 3LB; 3 Tbsp. PEPPER BLACK 1 LB CN; 1 ounce CHILI Pwdr; 3 Tbsp. SALT TABLE 5LB; 3 Tbsp. SALT TABLE 5LB

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Raciónes: 12

Ingredientes

5 1/4 gal WATER, BOILING
2 quart WATER
28 lb BEEF Grnd FZ
5 lb CHEESE CHEDDER
12 3/4 lb TOMATOES # 10 CAN
8 lb ONIONS DRY
8 lb MACARONI, 10 LB
1 c. SHORTENING, 3LB
3 Tbsp. PEPPER BLACK 1 LB CN
1 ounce CHILI Pwdr
3 Tbsp. SALT TABLE 5LB
3 Tbsp. SALT TABLE 5LB

Direcciones

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. Add in MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 Min.
2. DRAIN; SET ASIDE FOR USE IN STEP 5.
3. Saute/fry' ONIONS IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.
5. Add in MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI Pwdr AND CUMIN. MIX THOROUGHLY.
6. POUR 2 1/4 GAL CHILI Mix IN EACH PAN.
7. SPRINKLE 2 Quart CHEESE OVER Mix IN EACH PAN.
8. BAKE 45 Min Or possibly Till CHEESE IS BROWNED AND Mix IS THOROUGHLY HEATED.
NOTE:
1. IN STEP 3, 8 LB 14 Ounce DRY ONIONS A.P. WILL YIELD 8 LB Minced ONIONS.
NOTE:
2. IN STEP 3, 1 LB (5 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
NOTE:
3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
NOTE:
4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 Min Or possibly Till CHEESE IS LIGHTLY BROWNED AND Mix IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
SERVING SIZE: 1 1/2 C.