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Walking Chili and Corn Chip Pie (WGR)
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/8 cup red/orange vegetable, and 1/8 cup other vegetable
Number of Portions: 100 Size of Portion: See Step 9 for instructions
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beef, Gound, 80/20, #1001 | 17 pounds + 8 ounces |
Onions, Frozen, Diced, #1610 | 3 1/2 cups |
Peppers, Green, Diced, Frozen, #1613 | 1 quart + 1/2 cup |
Cumin Seed, Ground, #2706 | 1 tablespoon |
Spice Blend MS, Southwest, No Salt, #2735 | 1 cup |
Chili Powder, #2703 | 1/2 cup |
Sauce, Tomato, #10 Can, #2826 | 2 quarts + 1 3/4 cups |
Water, Municipal, Mississippi | 2 1/2 quarts |
Tomatoes, Crushed, #10 Can, #2827 | 2 quarts + 1 3/4 cups |
Chips, Corn, 2 Ounce Bag, #2127 | 100 bags |
Cheese, Cheddar, Low Fat, Shredded, USDA, #B027 | 6 pounds + 4 ounces |
DIRECTIONS
1. | Thaw the ground beef, onions, and green peppers in the refrigerator. Drain the onions and green peppers thoroughly before adding them to the recipe. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
2. | Brown the ground beef and drain it. Press draining beef to remove excess fat. |
3. | Add the onions and peppers to the ground beef and sauté them until the onions and peppers are tender. |
4. | Mix in the cumin, Southwest Spice Blend, and chili powder into the beef mixture. Cook the mixture for 5 minutes. |
5. | Stir in the tomato sauce, water, and crushed tomatoes. Bring the mixture to a boil. Then
|
6. | Transfer the chili to steamtable pans. Cover and hold in the warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
7. | Open the bags of corn chips. Set them aside for service. |
8. | Weigh one ounce of cheese to determine the portion size. Portion one ounce of cheese in containers. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. |
9. | On the serving line, use a #8 scoop or a 4 ounce spoodle to portion ½ cup of chili over the chips in each bag. Serve preportioned meat and chips, and 1 ounce of cheese on the side. Instruct students to add cheese on top of the chili. Each portion provides 3 oz. eq. meat/meat alternate, 2 oz. eq. whole grain, 1/8 cup red/orange vegetable, and 1/8 cup other vegetable. CCP: Hold and maintain chili at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Unassembled leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. Any assembled products should be discarded. |
Production Notes
- Thaw the ground beef, onions, and peppers in the refrigerator overnight. Thoroughly drain thawed onions and green peppers.
- Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
- If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Miscellaneous Notes
Use USDA Foods or Department of Defense (DoD) products when available.