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Add a photoServings: 100
Ingredients
- 5Â 1/4 gal WATER, BOILING
- 2 quart WATER
- 28 lb BEEF Grnd FZ
- 5 lb CHEESE CHEDDER
- 12Â 3/4 lb TOMATOES # 10 CAN
- 8 lb ONIONS DRY
- 8 lb MACARONI, 10 LB
- 1 c. SHORTENING, 3LB
- 3 Tbsp. PEPPER BLACK 1 LB CN
- 1 ounce CHILI Pwdr
- 3 Tbsp. SALT TABLE 5LB
- 3 Tbsp. SALT TABLE 5LB
Directions
- PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
- 1. Add in MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 Min.
- 2. DRAIN; SET ASIDE FOR USE IN STEP 5.
- 3. Saute/fry' ONIONS IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
- 4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.
- 5. Add in MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI Pwdr AND CUMIN. MIX THOROUGHLY.
- 6. POUR 2 1/4 GAL CHILI Mix IN EACH PAN.
- 7. SPRINKLE 2 Quart CHEESE OVER Mix IN EACH PAN.
- 8. BAKE 45 Min Or possibly Till CHEESE IS BROWNED AND Mix IS THOROUGHLY HEATED.
- NOTE:
- 1. IN STEP 3, 8 LB 14 Ounce DRY ONIONS A.P. WILL YIELD 8 LB Minced ONIONS.
- NOTE:
- 2. IN STEP 3, 1 LB (5 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
- NOTE:
- 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
- NOTE:
- 4. IN STEP 8, IF CONVECTIO NOVEN IS USED, BAKE AT 350F., 20-30 Min Or possibly Till CHEESE IS LIGHTLY BROWNED AND Mix IS THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
- SERVING SIZE: 1 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 100 servings | |
| Calories 466 | |
| Calories from Fat 220 | 47% |
| Total Fat 24.47g | 31% |
| Saturated Fat 9.27g | 37% |
| Trans Fat 0.69g | |
| Cholesterol 88mg | 29% |
| Sodium 509mg | 21% |
| Potassium 574mg | 16% |
| Total Carbs 32.49g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.76g | 3% |
| Protein 27.67g | 44% |
