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Chili Blanco
1 1/2 oz. eq. meat/meat alternate, 1/2 cup bean/pea vegetables
Number of Portions: 64 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Beans/Peas)
INGREDIENT | MEASURE (FOR 64 SERVINGS) |
|---|---|
Beans, Great Northern White | 4 #10 can(s) |
Broth, Chicken, Low Sodium, #350 | 2 1/4 gallon(s) |
Garlic Powder, #331 | 1/4 cup(s) + 1 tablespoon(s) |
Onions, Frozen, Chopped, #72 | 3 pound(s) |
Oil, Liquid for Fryer, #396 | 1/4 cup(s) |
Cumin Seed, Ground, #319 | 3 tablespoon(s) |
Oregano, Crushed, Dry, #334 | 2 tablespoon(s) + 2 teaspoon(s) |
Pepper, Red or Cayenne, Ground, #338 | 1 teaspoon(s) |
Chicken, Diced, Cooked, IQF, #17 | 4 pound(s) |
Cornstarch, #377 | 3/4 cup(s) |
Water, Municipal, Mississippi | 1 1/2 cup(s) |
Cheese, Mozzarella, Shredded, #58 | 2 pound(s) |
DIRECTIONS
1. | Drain and rinse beans. |
2. | Combine beans, broth, garlic powder and half of the onions in kettle or large stock pot. |
3. | Combine cumin, oregano, cayenne pepper and chicken. Mix well and add to beans. |
4. | Cover and simmer 1 hour. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Pour into serving pans. Serve immediately or cover and place in the warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion 1 cup of soup in bowls topped with 1/2 ounce of grated cheese per serving. Each portion provides 1 1/2 oz. eq. of meat/meat alternate and 1/2 cup the beans/peas vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity products when available.