Instructions: 1. COMBINE WATER, SALAD OIL, AND SALT. COOK MACARONI IN BOILING WATER ABOUT
15 MINUTES; DRAIN; SET ASIDE.

2. COOK BEEF IN ITS OWN FAT UNTIL IT LOSES ITS PINK COLOR, STIRRING BEEF TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. ADD GARLIC, ONIONS, CUMIN, CHILI POWDER, PAPRIKA, RED PEPPER, AND SALT.

4. ADD TOMATOES, TOMATO PASTE, AND WATER; STIR. BRING TO A SIMMER; COOK 1 HOUR. DO NOT BOIL.

5. TO THICKEN CHILI, MIX FLOUR AND WATER; ADD TO CHILI WHILE STIRRING; COOK ABOUT 5 MINUTES. ADD COOKED MACARONI TO CHILI MIXTURE; COMBINE THOROUGHLY. HEAT TO SERVING TEMPERATURE. EACH PORTION: 1 1/2 CUPS.

NOTE: 1. IN STEP 1, BEANS MAY BE SOAKED IN COOL WATER OVERNIGHT.

NOTE: 2. IN STEP 3, 1 OZ (3 TBSP) GARLIC, DRY MAY BE USED. MINCE GARLIC.

NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 5. IN STEP 4, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

NOTE:

6. IN STEP 4, 27 LB 8 OZ (4-NO. 10 CN) OR 28 LB (28-NO. 300 OR 303 CN) CANNED KIDNEY BEANS OR 28 LB (28-NO. 300 OR 303 CN) CANNED PINTO BEANS MAY BE USED. DRAIN BEAN RESERVE BEANS FOR USE IN STEP 4. RESERVE BEAN LIQUID FOR USE IN STEP 4. COMBINE WITH HOT WATER TO MAKE 2 GAL. OMIT STEP 1.

NOTE:

7. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1 1/4 CUPS

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