RECIPE DETAILS
Item ID: 1951726
Serving Size: 1 Chili Dog
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beans, Beef
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1951726
Serving Size: 1 Chili Dog
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Beans, Beef
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Kidney Beans, canned: 60% (drained)
- Ground Beef: 75% (cooked and drained)
Pre-Preparation
- Thaw frozen hot dogs under refrigeration the day before production.
Note: Uncooked, thawed hot dogs may be refrozen.
- Wash produce as needed.
- Dice onions and garlic.
- Drain and rinse beans.
- Purée three-quarters of the diced tomatoes.
- Preheat oven to 350°F.
Preparation
If sending ingredients to site kitchens for service
Note
: If chili was prepared ahead, reheat chili covered in a 350°F oven to an internal temperature of 165°F. If heating chili and hot dogs at the same time, batch cook, starting with chili (it will take longer to heat than the hot dogs). There is also about 12% loss when reheating chili.
Serving
Serving size: 1 ounce of chili on 1 hot dog in a bun Optional: serve 0.25 oz of cheddar cheese on top of each chili dog *Note on Allergens: some Hot Dog Buns have Soy, please be sure to check labels and note accordingly. Recipe Source: Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 368.99 kcal |
| Total Fat | 20.22 gm |
| Saturated Fat | 7.38 gm |
| Trans Fat | 0.12* gm |
| Sodium | 1,042.18 mg |
| Carbohydrates | 31.83 gm |
| Fiber | 4.68 gm |
| Sugars | 5.89 gm |
| Added Sugars | 4.00* gm |
