Source: MRS 2020
MRS: 742 — Sandwiches (700s)

Chili Dog

Meal Component Contribution:
2½ oz. eq. meat/meat alternate, 2 oz. eq. whole grains
Number of Portions: 100  Size of Portion: 1 chili dog
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains
  •  Meat/Meat Alternate
  •  Whole Grains

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beef, Ground, 80/20, #1001
8  pounds + 12  ounces
Onions, Frozen, Diced, #1610
12  ounces
Peppers, Green, Diced, Frozen, #1613
12  ounces , chopped
Cumin Seed, Ground, #2706
1/2 tablespoon
Spice Blend MS, Southwest, No Salt, #2735
1/2 cup
Chili Powder, #2703
1/4 cup
Sauce, Tomato, #10 Can, #2826
1  quart + 7/8 cup
Water, Municipal, Mississippi
1  quart + 1  cup
Tomatoes, Crushed, #10 Can, #2827
1  quart + 1  cup
Frankfurter, 6”, #1051
100  frankfurters
Buns, Hot Dog, WGR, #1227
100  buns
DIRECTIONS

1.

CHILI:

  • Brown the ground meat and then drain it. Press the draining beef to remove excess fat.
  • After draining the ground beef, continue cooking it.
  • Add the onions and the peppers and sauté them until they are tender.
  • Mix in the cumin, Southwest Spice Blend, and chili powder and continue to it cook for 5 minutes.
  • Stir in the tomato sauce, water and crushed tomatoes, then bring the mixture to a boil.
  • Reduce the heat to a simmer and cover the mixture.
  • Simmer slowly, stirring occasionally, for 30-40 minutes, until the mixture is thickened and the desired temperature is reached.

See MRS Recipe 132 (Chili Con Carne without Beans for more detailed instructions and pictures)

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

2.

COOKING METHODS-FRANKFURTER:
To steam:

  • Place the thawed frankfurters in perforated steamtable pans.
  • Steamthem  for 2-4 minutes. (If using solid steamtable pans, additional cooking may be required.)
  • Batch cook to maintain quality.

To boil:

  • Bring 1 gallon of water to a boil.
  • Place 50 frankfurters boiling water.
  • Reduce heat to simmer. Simmer for 10 minutes.

Cook in batches of 50.

CCP:  Internal temperature must reach 135 degrees F or higher for 15 seconds.

3.

SANDWICH ASSEMBLY:

To assemble from serving line:

  • Stand the hot dog buns in half-size steamtable pans (12" x 10" x 4").
  • Place the heated frankfurters in half-size steamtable pans (12" x 10" x 4").
  • Place 1 frankfurter in each hot dog bun.
  • Portion ¼ cup Chili with a 2 ounce ladle over each frankfurter.
  • For best quality, serve the Chili Dogs immediately. Otherwise cover the pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

To serve already assembled:

  • Open the hot dog buns and place cooked frankfurters in buns.
  • Place 1 frankfurter in each hot dog bun.
  • Portion ¼ cup Chili with a 2 ounce ladle over each frankfurter.
  • For best quality, serve the Chili Dogs immediately. Otherwise cover the pan with lid, foil, or plastic wrap until ready for service. If foil or plastic wrap is used, cut holes in it to allow steam to escape. Place the pan in warmer until ready for service.

CCP:  Hold and maintain the product at a minimum temperature of 135 degrees. Check temperature every 30 minutes. Discard any leftovers.

4.

Portion ¼ cup Chili and hot dog for each serving. Each portion provides 2½ oz. eq. meat/meat alternate and 2 oz. eq. whole grains.

Production Notes

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

Serving Notes

Batch cook: Prepare only what can be served in a 30 minute period to maintain maximum quality.

Nutrients Per Serving
Calories
393
Carbohydrates
29.94 g
Dietary Fiber
3.55 g
Protein
15.44 g
Sodium
944.00 mg
Total Fat
23.51 g
Sat. Fat
8.25 g
Trans Fat
0.00 g