This is a print preview of "Baked Potatoes With Chili" recipe.

Baked Potatoes With Chili Recipe
by Global Cookbook

Baked Potatoes With Chili
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  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.
  6. NOTE: ONE B LADLE MAY BE USED FOR SERVING TOPPING. SEE RECIPE NO. A-4.
  7. SERVING SIZE: 1 POTATOE