Recipe#542

Servings: YIELD: 100 Portions
Portions: 1 1/2 cups Each
Pan Size:
Temperature:

INGREDIENTS

2 gal (8 lb) macaroni
6 gal water, boiling
6 tbsp. (4 oz) salt
24 lb beef, ground, thawed
3 tbsp. (1 oz) garlic, dry, chopped
1 1/2 qt. (2 lb) onions, dry, chopped
1/2 cup (2 oz) cumin (optional)
1 1/2 cups (8 oz) chili powder
1/2 cup (2 oz) paprika, ground
2 tbsp. pepper, red, ground
1/2 cup (5 oz) salt
3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, crushed
3 1/2 cups (1 lb 14 oz or 1-No. 2 1/2 cn) tomato paste, canned
1 gal water, hot
1 cup (4 oz) flour, wheat, general purpose (optional)
2 cups water

INSTRUCTIONS

Place 6 tbsp salt, and macaroni in 6 gal boiling water; cook for 10 to 15 minutes; drain; set aside.

Cook beef in its own fat until it loses its pink color, stirring beef to break apart. Drain or skim off excess fat. Add garlic, onions, cumin, chili powder, paprika, red pepper, and 1/2 cup salt. Add tomatoes, tomato paste, and 1 gal hot water; stir. Bring to a simmer; cook 1 hour. DO NOT BOIL. Add cooked macaroni to chili mixture; combine thoroughly. Heat to serving temperature.