Source: MRS 2019
MRS: 130.2 — Beef (100s)

Chili Con Carne with Beans (with BC)

Meal Component Contribution:
2 oz. eq. serving of meat/meat alternate, 1/8 cup red/orange vegetable, 1/8 cup other vegetable
Number of Portions: 100  Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Vegetables (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
Onions, Frozen, Diced, #1610
1 3/4 pound(s)
Bell Peppers, Green, Whole, Fresh, #4104
1 3/4 pound(s)
Beef Crumbles, #100134
12  pound(s) , thawed
Spice Blend MS, Southwest, No Salt, #2735
1  cup(s)
Cumin Seed, Ground, #2706
2  tablespoon(s)
Chili Powder, #2703
1/2 cup(s)
Sauce, Tomato, #10 Can, #2826
1  #10 can(s)
Water, Municipal, Mississippi
2  quart(s)
Tomatoes, Crushed, #10 Can, #2827
1  #10 can(s)
Beans, Canned, Kidney, #10, Low Sodium, #2802
1  #10 can(s)
DIRECTIONS

1.

Spray braising pan with food release spray. Add onions and green peppers to braising pan. Cook for 5 minutes or until vegetables are tender.

2.

Add thawed beef crumbles and spices to onions and green peppers and cook for an additional 5 minutes.

3.

Stir in tomato sauce, water and tomatoes; mix well. Bring to a boil and reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 30 minutes.

4.

Stir in canned beans.

5.

Cover and simmer about 10 minutes.

6.

Pour into serving pans. Serve immediately or cover and place in the warmer until ready for service.

CCP:  Heat to 160 degrees F or higher for 15 seconds at the completion of the cooking process.

7.

Portion 1 cup of chili using 8 ounce spoodle or 8 ounce ladle per serving. Each portion provides 2 oz. eq. serving of meat/meat alternate, 1/8 cup of red/orange vegetable, and 1/8 cup of other vegetable.

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 F or lower.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats" provides seasoning and serving ideas for meats.

Serving Notes

SOUP AND SANDWICH COMBO:  May serve with any of the following sandwiches: Grilled Cheese Sandwich, Pimento Cheese Sandwich, or Peanut Butter and Jelly Sandwich.
The nutrition analysis for this recipe does not include any of these sandwiches.

Nutrients Per Serving
Calories
152
Carbohydrates
11.39 g
Dietary Fiber
4.33 g
Protein
12.10 g
Sodium
415.00 mg
Total Fat
7.07 g
Sat. Fat
3.40 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chili Con Carne with Beans (with BC)
1.

Add canned beans to mixture

2.

Chili con Carne with Beans ready for service

3.

1 serving of Chili con Carne with Beans