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Baked Potatoes With Chili #1 beef, chili, military 2 1/4 gal water; boiling 1 gal water; hot 12 lb beef ground fz 3 1/4 lb cheese chedder 1 3/4 cup tomato paste #2 1/2 1 1/8 teaspoon garlic dehy gra 1 1/2 quart tomatoes # 10 can 55 lb potatoes french fz 1 lb onions dry 4 lb beans white dry 2 lb 1 tablespoon pepper red ground 3/4 cup chili powder 1/4 cup paprika ground 1 1/2 tablespoon salt table 5lb 1 tablespoon 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 Yield: 100 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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