ARMY CHILI tm 10-412 (100 portions)
This was the army recipe in use when the book was printed in 1992.
8 lbs. dried kidney or pinto beans
3 gals. boiling water
4 oz. salt
24 lb.s boneless beef, ground
1 oz. garlic, chopped
2 lbs. onion, chopped or
4 ozs. dehydrated onion
2 Tbs. mono-sodium glutamate (optional)
2 oz. cumin (optional)
8 ozs. chili powder
2 ozs. paprika
2 Tbs. cayenne
5 ozs. salt
3 quarts. canned tomatoes, crushed
3 1/2 cups canned tomato paste
1 gal. hot water
1 cup sifted wheat flower for tightener (optional)
2 cups water or bean liquid (optional)
Wash beans and add to the boiling water. Return to a boil, remove from heat, cover, and let soak one hour or longer. Add salt and cook about one and one-half hours or until tender. Add water as needed to keep beans just covered. Do not drain liquid from beans.
Saute beef until it loses pink color, stirring to break meat in small pieces. Drain or skim off excess fat during cooking period. Add garlic, onion, monosodium glutamate, cumin, chili powder, paprika, cayenne, and the five ounces of salt. Mix thoroughly and bring to a simmer.
Add the canned tomatoes, tomato paste, and the gallon of hot water. Stir and bring to a simmer. Cook one hour. Do Not boil. Add the cooked beans and liquid. Simmer for thrity minutes. To thicken chili, mix flour and water or bean liquid, and add to chili while stirring. Cook about five minutes.
Cooks Note: "Twenty-seven and a half pounds of canned kidney or pinto beans may be used instead of the dried beans. A 36-ounce can of tomato juice concentrate may be used in place of the three and a half cups of tomato paste.: