RECIPE FOR CHILI

CHILI

Makes 100 – 1 cup servings.
2 oz. meat and meal alternate


INGREDIENTS	WEIGHTS	MEASURES
Cooked red kidney beans, or
pinto beans **	4 lbs.
Coarsely ground beef	10 lbs.
Water		2 ½ gal.
Tomato paste***		1 – # 10 can
Fresh garlic, ground, (if desired)		½ cup
Fresh onions, ground		3 cups
Fresh green peppers, ground		1 large
Paprika		¼ cup
Chili powder
Cumin, ground (if desired)		¼ cup
Oregano, ground (if desired)		2 tsp.
Salt		½ cup
Sugar		½ cup
Spaghetti, broken		2 lbs.

**	Navy, pinto, or pea beans may besubstituted for red kidney beans.
***	Four #10 cans of canned chopped tomatoes may be substituted for the tomato paste. If this substitution is made, use less water.


DIRECTIONS:
1. Cook Beansin normal method
2. Place ground beef in steam kettle and brown with lid raised. If steam kettle is not available, brown in a heavy kettle or sauce pan. Stir meat while browning.
3. Add beans with water to browned beef. Add other ingredients in order listed in recipe.
4. Cook mixture 1 ½ hours to 2 hours or until beans are tender.



Number of Portions	100
Size of Portion	1 cup


Calories.	86		Iron	1.76 Mg	Protein.	3.55 G	16.57%
Cholesterol	0 Mg		Calcium	24.01 Mg	Carbohydrates.	17.82 G	83.29%
Sodium	6.55 Mg		Vitamin A	123 RE	Total Fat .	0.63 G	6.62%
Fiber	3.13 G		Vitamin C	16.10 Mg	Saturated Fat.	0.19 G	0.98%