Source: MRS 2015
MRS: 710 — Sandwiches (700s)

Chili in a Bread Bowl

Meal Component Contribution:
2½ 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Cheese, American, Grated/Shredded, #1307
3 pound(s) + 4 ounce(s)
Beef, Ground, 80/20, #1001
17 pound(s) + 8 ounce(s)
Onions, Frozen, Diced, #1610
1 pound(s) + 8 ounce(s)
Peppers, Green, Diced, Frozen, #1613
1 pound(s) + 8 ounce(s)
Cumin Seed, Ground, #2706
1 tablespoon(s)
Spice Blend MS, Southwest, No Salt, #2735
1 cup(s) + 1 tablespoon(s)
Sauce, Tomato, #10 Can, #2826
2 quart(s) + 1 3/4 cup(s)
Water, Municipal, Mississippi
2 quart(s) + 2 cup(s)
Tomatoes, Crushed, #10 Can, #2827
2 quart(s) + 1 3/4 cup(s)
Seasoning, Chili Powder, #2703
1/2 cup(s)
Bread Bowl, WGR, #559
100 bread bowl(s)
DIRECTIONS

1.

CHILI:

  • 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 spices 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. Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees or lower.

2.

BREAD BOWL ASSEMBLY:

  • Place bread bowl on compartment tray or in a service container.
  • Portion ½ cup chili with 4 ounce ladle into bowl. Some chili will overflow.
  • Top with ½ ounce of shredded cheese.

3.

Portion one bread bowl with chili and cheese per serving. Each portion provides 2½ 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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals” provides seasoning and serving ideas for sandwiches.

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

Nutrients Per Serving
Calories
399
Carbohydrates
32.40 g
Dietary Fiber
4.10 g
Protein
25.49 g
Sodium
533.95 mg
Total Fat
19.31 g
Sat. Fat
7.73 g
Trans Fat
0.00 g


Illustrated Presentation of Chili in a Bread Bowl
1.

1 serving of Chili in a Bread Bowl