Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
2-1/4 quart (4 lb) onions, dry, finely, chopped
3 quart (4 lb)peppers, sweet, fresh, diced
1 cup salad oil
3 gallon (27 lb or 4-6 3/4 lb can) chili, con carne, canned, without beans
2 tablespoon chili powder
2-1/4 teaspoon salt
2-1/4 gallon (19 lb or 3-No. 10 can) beans, kidney, canned
Sauté onions and peppers in salad oil 10 minutes or until tender. Set aside. Place chili con carne in steamjacketed kettle or stock pot. Bring to a boil; reduce heat to a simmer.
Carefully blend in sauté ‘ed vegetables, seasonings and kidney beans. Simmer 15 minutes or until thoroughly heated.
19-No. 303 can canned kidney beans or canned pinto beans may be substituted for 3-No. 10 can).