Source: MRS 2021
MRS: 4530 — Soups (800s)

Cheesy Breadstick with Chili

Meal Component Contribution:
3 oz. eq. meat/meat alternate, 1 oz. eq. whole grain
Number of Portions: 100  Size of Portion: ½ cup of chili and 1 breadstick
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bread Mozzarella Cheese Stick, WGR, #1101
100  breadsticks
Beef, Ground, 80/20, #1001
17  pounds + 8  ounces
Onions, Frozen, Diced, #1610
3  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  quarts + 2  cups
Tomatoes, Crushed, #10 Can, #2827
2  quarts + 1 3/4 cups
DIRECTIONS

1.

Bake the breaksticks according to the package and/or case directions.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.

2.

Cover the breadsticks and hold them in the warmer until service.

CCP: Cover and hold for service at 135 degrees F or higher.

3.

Brown the ground meat and then drain it. Press the draining beef to remove excess fat. After draining the ground beef, continue cooking it.

4.

Add the onions and the peppers and sauté them until they are tender.

5.

Mix in the cumin, Southwest Spice Blend, and chili powder and continue to it cook for 5 minutes.

6.

Stir in the tomato sauce, water, and crushed tomatoes.
Then bring it to a boil.

7.

Reduce the heat to a simmer, and cook for 30-40 minutes, until the mixture is thickened.

CCP:  Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.

8.

Cover the chili and place it in the warmer until service.

CCP: Cover and hold for service at 135 degrees F or higher.

9.

Portion ½ cup of chili with a 4-ounce ladle or 4-ounce spoodle and serve with 1 breadstick. Each portion provides 3 oz. eq. of meat/meat alternate and 1 o.z. eq. whole grain.

Variation: Chili with Beans (MRS 130) may also be used. If the recipe is altered, the nutrient analysis and meal pattern components must be recalculated.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. 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.

Production Notes

Use USDA Foods products when available.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Miscellaneous Notes

 Variation: use with Chili con Carne with Beans, MRS130.  If you use MRS 130, it will require a new nutritional analysis. 

Nutrients Per Serving
Calories
307
Carbohydrates
18.90 g
Dietary Fiber
2.11 g
Protein
17.89 g
Sodium
478.00 mg
Total Fat
18.01 g
Sat. Fat
6.49 g
Trans Fat
0.00 g