Chili And Macaroni (Canned Chili) Recipe

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Servings: 12

Ingredients

Directions

  1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
  2. 1. Add in MACARONI SLOWLY TO SALTED WATER; BRING TO A BOIL, STIRRING OCCASIONALLY. BOIL 10 TO 15 Min.
  3. 2. DRAIN; SET ASIDE FOR USE IN STEP 5.
  4. 3. Saute/fry' ONIONS IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
  5. 4. HEAT CHILI TO BOILING POINT. REDUCE HEAT; SKIMOFF EXCESS FAT.
  6. 5. Add in MACARONI, SAUTEED' ONIONS, TOMATOES, WATER, SALT, PEPPER, CHILI Pwdr AND CUMIN. MIX THOROUGHLY.
  7. 6. POUR 2 1/4 GAL CHILI Mix IN EACH PAN.
  8. 7. SPRINKLE 2 Quart CHEESE OVER Mix IN EACH PAN.
  9. 8. BAKE 45 Min Or possibly Till CHEESE IS BROWNED AND Mix IS THOROUGHLY HEATED.
  10. NOTE:
  11. 1. IN STEP 3, 8 LB 14 Ounce DRY ONIONS A.P. WILL YIELD 8 LB Minced ONIONS.
  12. NOTE:
  13. 2. IN STEP 3, 1 LB (5 1/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
  14. NOTE:
  15. 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
  16. NOTE:
  17. 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.
  18. SERVING SIZE: 1 1/2 C.

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