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Chili Macaroni
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 028 02
CHILI MACARONI
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
330 cal
42 g
22 g
9g
50 mg
501 mg
61 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
14 lbs
CHILI POWDER,DARK,GROUND
8-1/2 oz
2 cup
CUMIN,GROUND
1-2/3 oz
1/2 cup
PAPRIKA,GROUND
2 oz
1/2 cup
SALT
1-7/8 oz
3 tbsp
7/8 oz
3 tbsp
GARLIC POWDER
PEPPER,RED,GROUND
3/8 oz
2 tbsp
WATER
75-1/4 lbs
9 gal
9 lbs
2 gal 1-3/4 qts
MACARONI NOODLES,ELBOW,DRY
TOMATOES,CANNED,DICED,DRAINED
12-3/4 lbs
1 gal 1-7/8 qts
TOMATO PASTE,CANNED
4 lbs
1 qts 3 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
WATER
16-3/4 lbs
2 gal
Method
1 Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off
excess fat.
2 Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.
3 Prepare macaroni. See Recipe No. E 004 00.
4 Combine diced tomatoes, tomato paste, chopped onions and water to meat; bring to a simmer; cover; cook 30 minutes. DO NOT
BOIL. Stir occasionally. Add cooked macaroni, combine thoroughly. CCP: Internal temperature must reach 155 F. or higher for
15 seconds. Hold for service at 140 F. or higher.



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Chili Macaroni

Yield: 100 Portion: 1-1/4 Cups
Calories: 330 cal
Carbohydrates: 42 g
Protein: 22 g
Fat: 9g
Cholesterol: 50 mg
Sodium: 501 mg
Calcium: 61 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 14 lbs
CHILI POWDER,DARK,GROUND 8-1/2 oz 2 cup
CUMIN,GROUND 1-2/3 oz 1/2 cup
PAPRIKA,GROUND 2 oz 1/2 cup
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 7/8 oz 3 tbsp
PEPPER,RED,GROUND 3/8 oz 2 tbsp
WATER 75-1/4 lbs 9 gal
MACARONI NOODLES,ELBOW,DRY 9 lbs 2 gal 1-3/4 qts
TOMATOES,CANNED,DICED,DRAINED 12-3/4 lbs 1 gal 1-7/8 qts
TOMATO PASTE,CANNED 4 lbs 1 qts 3 cup
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs
WATER 16-3/4 lbs 2 gal

Method:
1 Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off
excess fat.
2 Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.
3 Prepare macaroni. See Recipe No. E 004 00.
4 Combine diced tomatoes, tomato paste, chopped onions and water to meat; bring to a simmer; cover; cook 30 minutes. DO NOT
BOIL. Stir occasionally. Add cooked macaroni, combine thoroughly. CCP: Internal temperature must reach 155 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_macaroni.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence