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baked potatoes with chili

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    Source: www.astray.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, D
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/4 gallon WATER; BOILING

    2. 1 gallon WATER; HOT

    3. 12 pounds BEEF GROUND FZ

    4. 3 1/4 pounds CHEESE CHEDDER

    5. 1 3/4 cup TOMATO PASTE

    6. 1 teaspoon GARLIC DEHY GRA

    7. 1 1/2 quart TOMATOES

    8. 10 CAN

    9. 55 pounds POTATOES FRENCH FZ

    10. 1 pounds ONIONS DRY

    11. 4 pounds BEANS WHITE DRY

    12. 2 LB

    13. 1 tablespoon PEPPER RED GROUND

    14. cup CHILI POWDER

    15. cup PAPRIKA GROUND

    16. 1 1/2 tablespoon SALT TABLE

    17. 1 tablespoon SALT TABLE

    Instructions Jump to Ingredients ↑

    1. ¼ c -

    2. PREPARE 1 RECIPE BAKED POTATOES, RECIPE NO. Q-44. SET ASIDE FOR USE IN STEP 4.

    3. PREPARE ½ RECIPE CHILI CON CARNE, RECIPE NO. L-28. SET ASIDE FOR USE IN STEP 4.

    4. SPLIT POTATOES LENGTHWISE TO ½ INCH FROM EACH END; FLUFF WITH FORK.

    5. POUR ½ CUP (1-B LADLE) CHILI TOPPING INTO POTATO.

    6. JUST BEFORE SERVING, GARNISH EACH POTATO WITH 2 TBSP CHEESE. :

    7. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.

    8. Recipe Number: Q08300 SERVING SIZE: 1 POTATOE From the (actually used today!).

    9. Downloaded from Glen's MM Recipe Archive, .

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