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Chili Con Carne
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 028 00
CHILI CON CARNE
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
286 cal
30 g
24 g
9g
50 mg
912 mg
76 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
14 lbs
CHILI POWDER,DARK,GROUND
8-1/2 oz
2 cup
CUMIN,GROUND
1-2/3 oz
1/2 cup
PAPRIKA,GROUND
2 oz
1/2 cup
SALT
1-7/8 oz
3 tbsp
7/8 oz
3 tbsp
GARLIC POWDER
PEPPER,RED,GROUND
3/8 oz
2 tbsp
BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS
33-7/8 lbs
3 gal 3 qts
RESERVED LIQUID
8-1/3 lbs
1 gal
WATER
8-1/3 lbs
1 gal
6-5/8 lbs
3 qts
TOMATOES,CANNED,DICED,DRAINED
TOMATO PASTE,CANNED
2 lbs
3-1/2 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
Method
1 Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off
excess fat.
2 Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.
3 Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 gallons; reserve for use in Step 4.
4 Add beans, tomatoes, tomato paste, and onions to cooked beef; stir well. Add reserved bean liquid and hot water to the beef
mixture; stir. Bring to a boil; cover; reduce heat; simmer 1 hour. DO NOT BOIL. Stir occasionally. CCP: Internal temperature
must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 3, 10 pounds dry, kidney, pinto or white, beans may be used; pick over beans, removing discolored beans and foreign matter.
Wash beans thoroughly. Cover with 6 gallons water; boil 2 minutes, turn off heat. Cover; let soak 1 hour. Bring beans to a boil; add
1-2/3 ounces or 2-2/3 tablespoons salt. Cover; simmer 1-1/2 hours or until tender. If necessary, add more water to keep beans covered.
Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 gallon; reserve for use in Step 4.



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Chili Con Carne

Yield: 100 Portion: 1 Cup
Calories: 286 cal
Carbohydrates: 30 g
Protein: 24 g
Fat: 9g
Cholesterol: 50 mg
Sodium: 912 mg
Calcium: 76 mg

Ingredient Weight Measure Issue
BEEF,GROUND,BULK,RAW,90% LEAN 14 lbs
CHILI POWDER,DARK,GROUND 8-1/2 oz 2 cup
CUMIN,GROUND 1-2/3 oz 1/2 cup
PAPRIKA,GROUND 2 oz 1/2 cup
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 7/8 oz 3 tbsp
PEPPER,RED,GROUND 3/8 oz 2 tbsp
BEANS,KIDNEY,DARK RED,CANNED,INCL LIQUIDS 33-7/8 lbs 3 gal 3 qts
RESERVED LIQUID 8-1/3 lbs 1 gal
WATER 8-1/3 lbs 1 gal
TOMATOES,CANNED,DICED,DRAINED 6-5/8 lbs 3 qts
TOMATO PASTE,CANNED 2 lbs 3-1/2 cup
ONIONS,FRESH,CHOPPED 3-1/8 lbs 2 qts 1 cup 3-1/2 lbs

Method:
1 Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off
excess fat.
2 Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.
3 Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 gallons; reserve for use in Step 4.
4 Add beans, tomatoes, tomato paste, and onions to cooked beef; stir well. Add reserved bean liquid and hot water to the beef
mixture; stir. Bring to a boil; cover; reduce heat; simmer 1 hour. DO NOT BOIL. Stir occasionally. CCP: Internal temperature
must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 3, 10 pounds dry, kidney, pinto or white, beans may be used; pick over beans, removing discolored beans and foreign matter.
Wash beans thoroughly. Cover with 6 gallons water; boil 2 minutes, turn off heat. Cover; let soak 1 hour. Bring beans to a boil; add
1-2/3 ounces or 2-2/3 tablespoons salt. Cover; simmer 1-1/2 hours or until tender. If necessary, add more water to keep beans covered.
Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 gallon; reserve for use in Step 4.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chili_con_carne.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence