Frank's Recipes! Chili and Macaroni for 100

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Chili and Macaroni for 100

Servings: 100 Portions (2 Pans)
Portions: 1 1/2 Cups Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven

2 gallon (8 lb) macaroni
5 tablespoon (3 1/2 oz) salt
4 gallon water, boiling
1 1/2 gallon (8 lb) onions, dry, chopped
1 1/2 cups (12 oz) shortening, melted or salad oil
3 gallon (27 lb) chili con carne, canned, without beans
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
2 quart water
6 tablespoon (4 oz) salt
3 tablespoon pepper, black
1 tablespoon oregano, ground
1 gallon (5 lb) cheese, cheddar, ground

Mix 5 tablespoon into 4 gallon water. Add macaroni slowly to salted water; bring to a boil,
stirring occasionally. Boil 10 to 15 minutes. Drain; set aside. Saute onions in
shortening or salad oil 10 minutes or until tender. Heat chili to boiling point. Reduce
heat; skim off excess fat. Add macaroni, sauteed onions, tomatoes, 2 quart water, 6 tbsp
salt, pepper, and oregano; mix thoroughly. Pour 4 gallon chili mixture into each pan.
Sprinkle 2 quart cheese over mixture in each pan. Bake 45 minutes or until cheese is
browned and mixture is thoroughly heated.

NOTE:
8 lb 14 oz dry onions AP. will yield 8 lb chopped onions.

Other sizes and types of pans may be used.