New Takes on Chili Continued from page 42
Executive Update
Texas No-Bean Chili Yield: 240 ½ cup servings Components: 2 Meat/Meat Alternate,
Ingredients: Oil, vegetable
¼ cup
Onions, fresh, diced
3 pounds 4 ounces 1 pound 8 ounces 1½ gallons
1/8 cup Red Orange Vegetable
Source:
Spurger ISD
Garlic, minced
Peppers, green, fresh, diced Peppers, red, fresh, diced Tomatoes, canned, diced
Tomato sauce
3 quarts
Beans, pinto, canned, drained, rinsed Beans, black, canned,
2 #10 cans
1 #10 can
drained, rinsed Cheese, cheddar, shredded
Ingredients: Beef, ground, 90% lean 40 pounds Tomato sauce 3 #10 cans Water 3 gallons
1 pound
Seasonings: Cumin, ground Chili powder
¼ cup ¼ cup
Chili powder 2 cups Salt 3 tablespoons Black pepper ¼ cup Garlic powder ¼ cup Onions, dehydrated flakes ½ cup Bell pepper, green, dehydrated ½ cup Method: Brown the beef and drain excess fat. Add onions, garlic, bell pepper, chili powder, salt and black pepper. Mix well. Stir in tomato sauce and water. Mix well. Bring mixture to a boil. Reduce the heat to a simmer and cover. Stir occasionally until thickened, about 40 minutes.
Salt, kosher
1 teaspoon 1 teaspoon 2 teaspoons
Pepper, black, ground
Paprika, smoked
Method: Heat oil in pan or steam jacketed kettle. Saute onion, garlic and peppers for 10 minutes. Add canned tomatoes and tomato sauce. Stir to combine. Combine season- ings. Add to mixture and heat to 165° F. Stir every 15 minutes. Add drained, rinsed beans to tomato mixture and heat to 180° F. Stir every 10 minutes. Serve with ¼ ounce shredded cheese.
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