Chili Mac

from the kitchen of Chef Paul Prudhomme

Makes 50, 12 oz. Portions

This is a School Nutrition bulk recipe.
¾ cup vegetable oil
¾ cup Chef Paul Prudhomme's Meat Magic®
2½ cups chopped onions
3¼ cups chili powder
10 pounds beef crumbles, precooked
3.75 pounds elbow macaroni, uncooked
10 pounds red kidney beans, canned
10 cups diced tomatoes, drained
10 pounds tomato sauce
20 cups water
10 cups shredded cheddar cheese
how to prepare

Heat the oil in a non-reactive, large pot, over high heat. Add the onions and cook, stirring frequently, for 3-4 minutes. Add Meat Magic® and chili powder and stir well for 2-3 minutes, then add the remaining ingredients. Bring the mixture to a boil, then reduce heat to a simmer. Stir occasionally, until the pasta is tender, 15-25 minutes. Stir in the cheese and let sit for a few minutes until cheese is melted.

 Copyright © 2014 by Paul Prudhomme