Source: MRS 2020
MRS: 132.2 — Beef (100s)

Chili Con Carne without Beans (w/BC)

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

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pan Release Spray, Vegetable Oil, #2514
5  second spray
Onions, Frozen, Diced, #1610
3  cups + 8  ounces
Peppers, Green, Diced, Frozen, #1613
1  quart + 1/2 cup
Beef Crumbles, #100134
15  pounds + 8  ounces, thawed
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.

Spray braising pan with food release spray.

2.

Add the onions and green peppers to the braising pan and sauté them for about 5 minutes, until they are tender.

3.

Add the thawed beef crumbles, Southwest Spice Blend, cumin and chili powder to the onions and green peppers. Cook the mixture for an additional 5 minutes.

Do not use frozen beef crumbles in recipes.

4.

Stir in the tomato sauce, water and crushed tomatoes, then bring the mixture to a boil.

5.

Reduce the heat to a simmer and cover the mixture.

Simmer slowly, stirring occasionally, 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.

6.

Transfer the chili into serving pans. Serve it immediately, or cover and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil.

7.

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

CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours.

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
158
Carbohydrates
8.07 g
Dietary Fiber
3.20 g
Protein
13.33 g
Sodium
397.00 mg
Total Fat
8.61 g
Sat. Fat
4.21 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chili Con Carne without Beans (w/BC)
1.

Saut├ęd onions and peppers with beef crumbles.

2.

Chili Con Carne without Beans ready for service

3.

1 serving of Chili Con Carne without Beans