Recipe#586

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 1/4 qt. (4 lb) onions, dry, finely, chopped
3 qt. (4 lb)peppers, sweet, fresh, diced
1 cup salad oil
3 gal (27 lb or 4-6 3/4 lb cn) chili, con carne, canned, without beans
2 tbsp. chili powder
2 1/4 tsp. salt
2 1/4 gal (19 lb or 3-No. 10 cn) beans, kidney, canned

INSTRUCTIONS

Saute onions and peppers in salad oil 10 minutes or until tender. Set aside. Place chili con came in steamjacketed ketfie or stock pot. Bring to a boil; reduce heat to a simmer. Carefully blend in saute'ed vegetables, seasonings and kidney beans. Simmer 15 minutes or until thoroughly heated.

19-No. 303 cn canned kidney beans or canned pinto beans may be substituted for 3-No. 10 cn).