Chili, Beef and Bean

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary6 ozElementary12 TbspElementary1
Secondary8 ozSecondary1 CSecondary1
Recipe Total Yield
Volume4 gal
Weight32 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary2.200.33
Secondary2.900.5
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil8 Tbsp8 Tbsp
Onion, Yellowpeeled, medium dice4 lb4.5 lb1 gal
Pepper, Greenseeded, medium dice1 lb1 lb1 qt, 8 Tbsp
Garlic, Freshchopped9.08 oz8 oz1 C
Beef, Ground Cookedcooked5.5 lb1 gal, 1 pt
Tomatoes, Diced Canned drained5 lb5 lb2 qt, 1 pt
Salt, Kosher4.7 oz4.7 oz8 Tbsp
Black Pepper, Ground0.5 oz0.5 oz2 Tbsp, 2 tsp
Coriander, Ground1 oz1 oz4 Tbsp
Chili Powder2 oz2 oz8 Tbsp
Oregano, Dried0.25 oz0.25 oz2 Tbsp, 2 tsp
Beans, Black Canneddrained35 lb21 lb3 gal

Method

  1. In a tilt skillet or squarehead, heat oil over medium high heat.
  2. Saute onions, peppers and garlic until translucent.
  3. Add cooked beef to pan.
  4. Add diced tomatoes and seasonings.
  5. Add beans and simmer for 30 minutes.
  6. Transfer into serving vessel and hold hot for service or cool according to HACCP SOP.
  7. Reheat, covered, in a 350 degree oven to 165 degrees.

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:4
Elementary Portions Per Pan:21
Secondary Portions Per Pan:16
Elementary Serving Utensil:6 oz ladle
Secondary Serving Utensil:8 oz ladle