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Chili in a Bread Bowl
2 1/2 oz. eq. of meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable, 1/8 other vegetable
Number of Portions: 100 Size of Portion: 1 filled bread bowl
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cheese, American, Grated/Shredded, #60 | 3 pound(s) + 12 ounce(s) |
Beef, Ground, 80/20, #3 | 17 pound(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 pound(s) + 8 ounce(s) |
Peppers, Green, Diced, Frozen, #75 | 1 pound(s) + 8 ounce(s) |
Cumin Seed, Ground, #319 | 1 tablespoon(s) |
Spice Blend MS, Southwest, No Salt, #562 | 1 cup(s) + 1 tablespoon(s) |
Sauce, Tomato, #10 Can, #264 | 2 quart(s) + 1 3/4 cup(s) |
Water, Municipal, Mississippi | 2 quart(s) + 2 cup(s) |
Tomatoes, Crushed, #10 Can, #268 | 2 quart(s) + 1 3/4 cup(s) |
Chili Powder, #329 | 1/2 cup(s) |
Bread Bowl, WGR, #559 | 50 bread bowl(s) |
DIRECTIONS
1. | To make chili:
CCP: Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process. |
2. | Place bread bowl on compartment tray or in a service container. |
3. | Portion 1/2 cup chili with 4 ounce ladle into bowl. Some chili will overflow. |
4. | Portion one bread bowl with chili and cheese per serving. Each portion provides 2 1/2 oz. eq. of meat/meat alternate, 2 oz. eq. whole grains, 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. Discard any leftovers. |
Production Notes
Use commodity products when available.