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Chili and Macaroni (Canned Chili Con Carne)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 058 00
CHILI AND MACARONI (CANNED CHILI CON CARNE)
Yield 100
Portion 1-1/2 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
420 cal
49 g
24 g
14 g
36 mg
1116 mg
216 mg
Ingredient
Weight
Measure
Issue
MACARONI NOODLES,ELBOW,DRY
7-3/8 lbs
2 gal
SALT
1-2/3 oz
2-2/3 tbsp
WATER,BOILING
43-7/8 lbs
5 gal 1 qts
ONIONS,FRESH,CHOPPED
8-1/2 lbs
1 gal 2 qts
9-3/8 lbs
SHORTENING
7-1/4 oz
1 cup
33-3/4 lbs
3 gal 3 qts
CHILI CON CARNE,CANNED,NO BEANS
TOMATOES,CANNED,INCL LIQUIDS
13-3/4 lbs
1 gal 2 qts
WATER
4-1/8 lbs
2 qts
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
CHILI POWDER,DARK,GROUND
1 oz
1/4 cup 1/3 tbsp
CUMIN,GROUND
1/4 oz
1 tbsp
CHEESE,CHEDDAR,GRATED
4 lbs
1 gal
Method
1
Add macaroni slowly to salted water; bring to a boil, stirring occasionally. Boil 10 to 15 minutes. Drain; set aside for use in Step 5.
2
Saute onions in shortening for 10 minutes or until tender.
3
Heat chili to boiling. Reduce heat; skim off excess fat.
4
Add macaroni, onions, tomatoes, water, salt, pepper, chili powder and cumin; mix thoroughly.
5
Pour 2-1/4 gallons chili mixture into each pan.
6
Sprinkle 1 quart cheese over mixture in each pan.
Using a convection oven, bake 20 to 30 minutes at 350 F. on high fan, closed vent or until cheese is lightly browned and mixture is
7
thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Chili and Macaroni (Canned Chili Con Carne)

Yield: 100 Portion: 1-1/2 Cups
Calories: 420 cal
Carbohydrates: 49 g
Protein: 24 g
Fat: 14 g
Cholesterol: 36 mg
Sodium: 1116 mg
Calcium: 216 mg

Ingredient Weight Measure Issue
MACARONI NOODLES,ELBOW,DRY 7-3/8 lbs 2 gal
SALT 1-2/3 oz 2-2/3 tbsp
WATER,BOILING 43-7/8 lbs 5 gal 1 qts
ONIONS,FRESH,CHOPPED 8-1/2 lbs 1 gal 2 qts 9-3/8 lbs
SHORTENING 7-1/4 oz 1 cup
CHILI CON CARNE,CANNED,NO BEANS 33-3/4 lbs 3 gal 3 qts
TOMATOES,CANNED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
WATER 4-1/8 lbs 2 qts
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
CHILI POWDER,DARK,GROUND 1 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 1/4 oz 1 tbsp
CHEESE,CHEDDAR,GRATED 4 lbs 1 gal

Method:
1
Add macaroni slowly to salted water; bring to a boil, stirring occasionally. Boil 10 to 15 minutes. Drain; set aside for use in Step 5.
2
Saute onions in shortening for 10 minutes or until tender.
3
Heat chili to boiling. Reduce heat; skim off excess fat.
4
Add macaroni, onions, tomatoes, water, salt, pepper, chili powder and cumin; mix thoroughly.
5
Pour 2-1/4 gallons chili mixture into each pan.
6
Sprinkle 1 quart cheese over mixture in each pan.
Using a convection oven, bake 20 to 30 minutes at 350 F. on high fan, closed vent or until cheese is lightly browned and mixture is
7
thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chili_and_macaroni_canned_chili_con_carne.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence