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Chili Con Carne without Beans
2 oz. eq. meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 80 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Beef, Ground, 80/20, #3 | 17 pound(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 1/2 pound(s) |
Peppers, Green, Diced, Frozen, #75 | 1 1/2 pound(s) |
Cumin Seed, Ground, #319 | 1 tablespoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) |
Sauce, Tomato, #10 Can, #264 | 9 3/4 cup(s) |
Water, Municipal, Mississippi | 2 1/2 quart(s) |
Tomatoes, Crushed, #10 Can, #268 | 9 3/4 cup(s) |
Chili Powder, #329 | 1/2 cup(s) |
DIRECTIONS
1. | Brown ground beef and drain in colander. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking. |
2. | Add onions and peppers and sauté until onions and peppers are tender. |
3. | Mix in cumin and spice blend and cook for 5 minutes. |
4. | Stir in tomato sauce, water, and crushed tomatoes. Bring to a boil, reduce to a simmer, and cook for 30-40 minutes until mixture is thickened. CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Portion 1/2 cup of chili using 4 ounce spoodle or 4 ounce ladle per serving. Each portion provides 2 oz. eq. meat/meat alternate, 1/8 cup red/orange vegetable and 1/8 cup other 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 or lower. |
Production Notes
Use commodity products when available.
Serving Notes
SOUP AND SANDWICH COMBO: May serve with any of the following sandwiches: Grilled Cheese Sandwich, Pimento Cheese Sandwich, or Peanut Butter and Jelly Sandwich.
The nutrition analysis for this recipe does not include any of these sandwiches.