Source: U.S. Department of Defence
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Chili Gravy
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 016 03
CHILI GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
54 cal
5g
1g
4g
0 mg
421 mg
9 mg
Ingredient
Weight
Measure
Issue
SHORTENING
10-7/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
TOMATO PASTE,CANNED
1-1/2 lbs
2-1/2 cup
CHILI POWDER,DARK,GROUND
2-3/8 oz
1/2 cup 1 tbsp
CUMIN,GROUND
5/8 oz
3 tbsp
1 gal 2 qts
BEEF BROTH
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Use melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 20
minutes.
2 Add canned tomato paste, chili powder, and ground cumin; blend well.
3 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 54 cal |
| Carbohydrates: | 5g |
| Protein: | 1g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 421 mg |
| Calcium: | 9 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHORTENING | 10-7/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| TOMATO PASTE,CANNED | 1-1/2 lbs | 2-1/2 cup | |
| CHILI POWDER,DARK,GROUND | 2-3/8 oz | 1/2 cup 1 tbsp | |
| CUMIN,GROUND | 5/8 oz | 3 tbsp | |
| BEEF BROTH | 1 gal 2 qts | ||
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Use melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 20 minutes. 2 Add canned tomato paste, chili powder, and ground cumin; blend well. 3 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 4 Add pepper. Stir to blend. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence