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

2 1/4gaWATER; BOILING
1gaWATER; HOT
1/4c-
12lbBEEF GROUND FZ
3 1/4lbCHEESE CHEDDER
1 3/4cTOMATO PASTE #2 1/2
1 1/8tsGARLIC DEHY GRA
1 1/2qtTOMATOES # 10 CAN
55lbPOTATOES FRENCH FZ
1lbONIONS DRY
4lbBEANS WHITE DRY 2 LB
1tbPEPPER RED GROUND
3/4cCHILI POWDER
1/4cPAPRIKA GROUND
1 1/2tbSALT TABLE 5LB
1tbSALT 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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