Chili Dog

Meal Component Contribution:
2 1/2 oz. eq. meat/meat alternate, 1 1/2 oz. eq. whole grains
Number of Portions: 100 Size of Portion: 1 chili dog
Recipe HACCP Process: #2 - Same day service

Meat/Meat Alternate
Whole Grains

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #3	5 pound(s) + 8 ounce(s)
Onions, Frozen, Chopped, #72	7 1/2 ounce(s)
Peppers, Green, Diced, Frozen, #75	7 1/2 ounce(s) + 1/2 tablespoon(s), chopped
Cumin Seed, Ground, #319	7/8 teaspoon(s)
Spice Blend MS, Southwest, No Salt, #562	1/4 cup(s) + 1 tablespoon(s)
Sauce, Tomato, #10 Can, #264	3 1/4 cup(s)
Water, Municipal, Mississippi	3 1/8 cup(s)
Tomatoes, Crushed, #10 Can, #268	3 1/4 cup(s)
Chili Powder, #329	2 1/2 tablespoon(s)
Frankfurter, 6”, #30	100 frankfurter(s)
Buns, Hot Dog, WGR, #548	100 bun(s)

DIRECTIONS

To make chili recipe:

Brown ground beef and drain in colander. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking.
Add onions and peppers and sauté until onions and peppers are tender.
Mix in cumin and spice blend and cook for 5 minutes.
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.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes.

COOKING METHODS:
To steam:

Place thawed frankfurters in perforated steamtable pans.
Steam for 2-4 minutes. (If using solid steamtable pans, additional cooking may be required.)

To boil:

Bring water to a boil. Place 50 frankfurters in 1 gallon of boiling water.
Reduce heat to simmer. Simmer for 10 minutes.

CCP: Internal temperature must reach 140 degrees F or higher for 15 seconds.

To assemble from serving line:

Stand hot dog buns in half-size steamtable pan (12"x10"x4").
Place heated frankfurters in half-size steamtable pan (12" x 10" x 4").
Serve immediately or cover with aluminum foil wrap and place in warmer until ready for service.

To serve already assembled:

Open hot dog buns and place cooked frankfurters in buns. Place hot dogs in steamtable pans (12' X 20" X 2 1/2") lined with pan liners.
Cover with aluminum foil. Cut holes in foil and place in warmer until ready for service.

Portion1/4 cup chili with a 2 ounce ladle on hot dog for each serving. Each portion provides 2 1/2 oz. eq. meat/meat alternate and 1 1/2 oz. eq. whole grains.

CCP: Hold and maintain product at a minimum temperature of 135 degrees. Check temperature every 30 minutes. Discard any leftovers.

Production Notes

Use commodity products when available.

Serving Notes

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving

Calories

391

Carbohydrates

27.25 g

Dietary Fiber

2.84 g

Protein

19.90 g

Sodium

1170.00 mg

Total Fat

22.17 g

Sat. Fat

8.01 g

Trans Fat

0.00 g

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Chili Dog

DIRECTIONS

Production Notes

Serving Notes

Nutrients Per Serving