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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
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