Title: Chili gravy
 Categories: 
      Yield: 100 Servings
 
  6 1/4 qt WATER
      3 tb -
 1 7/16 lb TOMATO PASTE #2 1/2
      3 c  FLOUR GEN PURPOSE 10LB
      1 c  SOUP GRAVY BASE BEEF
  1 1/2 c  SHORTENING; 3LB
    1/2 ts PEPPER BLACK 1 LB CN
      9 tb CHILI POWDER
 
  1.  USE MELTED SHORTENING AND SIFTED GENERAL PURPOSE FLOUR.  BLEND
  TOGETHER UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES.  ADD CANNED
  TOMATO PASTE, CHILI POWDER, AND 1 GROUND CUMIN; BLEND WELL.
  
  2.  ADD ROUX TO STOCK, STIRRING CONSTANTLY.  BRING TO A BOIL; REDUCE
  HEAT; SIMMER 10 MINUTES.
  
  3.  ADD PEPPER.
  
  Recipe Number: O01603
  
  SERVING SIZE: 1/3 CUP
  
  From the  (actually used today!).