Recipe: CORRECTED CHILI CON CARNE FOR 100

Dear Edward,

Sorry for the mistake. I copied the recipe for Chili Con Carne from the Quality, Quantity Cuisine II by Harriet Johnston on Microsoft Word and when I copied it to TKL board it mixed the columns together. So I am re-typing this recipe for you.

CHILI CON CARNE

Portion Size 2/3 cup Serving 100 Category Casserole, Main Dish

1 C oil (if needed)
16 lb. ground beef
1 lb. or 3 C onion, chopped
1 to 2 Tbsp. Garlic, minced
4 lb. or 2-1/2 qt. bulgur, uncooked
1/3 to 1/2 C chili powder
2 oz. or 1/4 C salt
2 tsp. pepper
1 Tbsp. cumin, powdered
1 Tbsp. oregano
2 gal. beef stock
2 qt. tomato puree
1 No. 10 can kidney beans

*Variation: T.V.P. (textured vegetable protein) may be substituted for 1/4 of the beef.)

Heat oil. Add beef, onion, garlic, and bulgur. Saut until beef is brown.

Add seasonings (amount and kind vary according to preferences of different parts of the country), beef stock, puree, and kidney beans.

Place in four, 12 by 20 by 2 inch pans. Cover tightly with foil. Bake in oven at 350F. for 1-1/2 to 2 hours, stirring occasionally. More liquid may be added depending upon consistency desired.

2/3 cup of Chili Con Carne provides the equivalent of 2 ounces protein-rich food.

Suggested Menu:

Chili Con Carne
Pineapple Cottage Cheese Salad
Corn Bread
Cupcakes

Once again I apologize for the coping error. I will post this recipe on TKL and e-mail the information to you to insure you get the recipe on time.

Sincerely,

Vivian
Vivianam@SFSU.edu
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