Instructions: 1. SAUTE ONIONS AND PEPPERS IN SALAD OIL OR SHORTENING UNTIL TENDER.

SET ASIDE FOR USE IN STEP 3.

2. PLACE CHILI CON CARNE IN STEAM-JACKETED KETTLE OR STOCK POT; HEAT TO BOILING POINT. REDUCE HEAT, SKIM OFF EXCESS FAT.

3. CAREFULLY BLEND IN SAUTEED VEGETABLES, CHILI POWDER, AND KIDNEY BEANS. SIMMER 15 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 1, 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB FINELY CHOPPED ONIONS AND 4 LB 14 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4 LB DICED PEPPERS.

NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUPS) DEHYDRATED ONIONS AND 10 1/2 OZ (2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 4 LB (3 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

NOTE: 3. IN STEP 3, 20 LB (20-NO. 303 CN) CANNED KIDNEY BEANS OR CANNED PINTO BEANS MAY BE USED.

NOTE:

4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe

SERVING SIZE: 1 CUP

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