Source: MRS 2018
MRS: 132 — Beef (100s)

Chili Con Carne without Beans

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 (Other) Vegetables (Red/Orange)
  •  Meat/Meat Alternate
  •  Vegetables (Other)
  •  Vegetables (Red/Orange)

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

1.

Brown ground beef and drain in colander. Press draining beef to remove excess fat. After draining ground beef, return to pan to continue cooking.

2.

Add onions and peppers and sauté until onions and peppers are tender.

3.

Mix in cumin, spice blend, and chili powder and cook for 5 minutes.

4.

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.

5.

Portion 1/2 cup of chili using 4 ounce spoodle or 4 ounce ladle per serving. Each portion provides 2 oz. eq. meat/meat alternate, 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. 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
167
Carbohydrates
3.87 g
Dietary Fiber
1.10 g
Protein
10.89 g
Sodium
208.00 mg
Total Fat
12.01 g
Sat. Fat
4.49 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Chili Con Carne without Beans
1.

Brown ground beef.

2.

Add onions and peppers and sauté until onions and peppers are tender.

3.

Chili Con Carne without Beans ready for service

4.

1 serving of Chili Con Carne without Beans