Baked Potatoes With Chili Recipe
Servings: 12
Ingredients
- 2 1/4 gal WATER, BOILING
- 1 gal WATER, Warm
- 12 lb BEEF Grnd FZ
- 3 1/4 lb CHEESE CHEDDER
- 1 3/4 c. TOMATO PASTE #2 1/2
- 1 1/8 tsp GARLIC DEHY GRA
- 1 1/2 quart TOMATOES # 10 CAN
- 55 lb POTATOES FRENCH FZ
- 1 lb ONIONS DRY
- 4 lb BEANS WHITE DRY 2 LB
- 1 Tbsp. PEPPER RED Grnd
- 3/4 c. CHILI Pwdr
- 1/4 c. PAPRIKA Grnd
- 1 1/2 Tbsp. SALT TABLE 5LB
- 1 Tbsp. SALT TABLE 5LB
Directions
- 1. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.
- 2. PREPARE 1/2 RECIPE CHILI CON CARNE, RECIPE NO. L-28. SET ASIDE FOR USE IN STEP 4.
- 3. SPLIT POTATOES LENGTHWISE TO 1/2 INCH FROM EACH END; FLUFF WITH FORK.
- 4. POUR 1/2 C. (1-B LADLE) CHILI TOPPING INTO POTATO.
- 5. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE.
- NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.
- SERVING SIZE: 1 POTATOE
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