Sponsored By
Homestyle Chili 2004
Food Management Staff
October 1, 2004
1 Min Read
FM Staff
Yield: 62-70 servings
6 5# tubs Timberline Chili (frozen product by Block & Barrel)
1 #10 can diced tomatoes
1 #10 can kidney beans
2 Tbsps. light chili powder
2 tsp. cumin
1/4 cup sugar.
2 lbs. spaghetti (cooked, rinsed and drained)
Cook spaghetti, rinse and drain.
In large cambro, add first six ingredients and mix well. Refrigerate overnight.
Add spaghetti and heat in steamer for 1 hour. Serve with saltine crackers.
Recipe from Patty Guist, director of associate programs and services, Humana, Inc.
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