Chili, Beef and Bean
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| 6 oz | 12 Tbsp | 1 |
| 8 oz | 1 C | 1 |
| Recipe Total Yield |
|---|
| 4 gal |
| 32 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 2.2 | 0 | 0.33 |
| 2.9 | 0 | 0.5 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Vegetable Oil | | 8 Tbsp | | 8 Tbsp | |
| Onion, Yellow | peeled, medium dice | 4 lb | 4.5 lb | 1 gal | |
| Pepper, Green | seeded, medium dice | 1 lb | 1 lb | 1 qt, 8 Tbsp | |
| Garlic, Fresh | chopped | 9.08 oz | 8 oz | 1 C | |
| Beef, Ground Cooked | cooked | | 5.5 lb | 1 gal, 1 pt | |
| Tomatoes, Diced Canned | drained | 5 lb | 5 lb | 2 qt, 1 pt | |
| Salt, Kosher | | 4.7 oz | 4.7 oz | 8 Tbsp | |
| Black Pepper, Ground | | 0.5 oz | 0.5 oz | 2 Tbsp, 2 tsp | |
| Coriander, Ground | | 1 oz | 1 oz | 4 Tbsp | |
| Chili Powder | | 2 oz | 2 oz | 8 Tbsp | |
| Oregano, Dried | | 0.25 oz | 0.25 oz | 2 Tbsp, 2 tsp | |
| Beans, Black Canned | drained | 35 lb | 21 lb | 3 gal | |
Method
- In a tilt skillet or squarehead, heat oil over medium high heat.
- Saute onions, peppers and garlic until translucent.
- Add cooked beef to pan.
- Add diced tomatoes and seasonings.
- Add beans and simmer for 30 minutes.
- Transfer into serving vessel and hold hot for service or cool according to HACCP SOP.
- Reheat, covered, in a 350 degree oven to 165 degrees.
Serving Guidelines
| 2.5" Hotel Pan |
| 4 |
| 21 |
| 16 |
| 6 oz ladle |
| 8 oz ladle |
