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Chili Conquistador (Ground Beef)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 042 00
CHILI CONQUISTADOR (GROUND BEEF)
Yield 100
Portion 8-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
462 cal
45 g
29 g
18 g
86 mg
908 mg
74 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
2-1/8 lbs
1 qts 1-1/4 cup
WATER,COLD
5-3/4 lbs
2 qts 3 cup
SALT
1/2 oz
3/8 tsp
BEEF,GROUND,BULK,RAW,90% LEAN
24 lbs
TOMATOES,CANNED,DICED,DRAINED
19-7/8 lbs
2 gal 1 qts
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
CHILI POWDER,DARK,GROUND
5-5/8 oz
1-3/8 cup
SALT
1-7/8 oz
3 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
PEPPER,RED,GROUND
<1/16th oz
1/8 tsp
CORN BREAD MIX
9 lbs
1 gal 2-2/3 qts
Method
1
Combine rice, water, and salt. Bring to a boil; stir occasionally.
2
Cover tightly; simmer 20 to 25 minutes. Do not stir.
3
Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
4
Add tomatoes, onions, chili powder, salt, garlic powder and red pepper to meat mixture; stir until blended; heat to simmer.
5
Combine rice with chili mixture; mix well. Place 5-3/4 quarts mixture in each pan.
6
Prepare corn bread mix according to instructions on container.
7
Spread 1-3/4 quarts corn bread batter over chili mixture in each pan.
8
Using a convection oven, bake 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP:
Internal temperature must reach 155 F. or higher for 15 seconds.
9 Cut 5 by 5. CCP: Hold at 140 F. or higher for service.



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Chili Conquistador (Ground Beef)

Yield: 100 Portion: 8-1/2 Ounces
Calories: 462 cal
Carbohydrates: 45 g
Protein: 29 g
Fat: 18 g
Cholesterol: 86 mg
Sodium: 908 mg
Calcium: 74 mg

Ingredient Weight Measure Issue
RICE,LONG GRAIN 2-1/8 lbs 1 qts 1-1/4 cup
WATER,COLD 5-3/4 lbs 2 qts 3 cup
SALT 1/2 oz 3/8 tsp
BEEF,GROUND,BULK,RAW,90% LEAN 24 lbs
TOMATOES,CANNED,DICED,DRAINED 19-7/8 lbs 2 gal 1 qts
ONIONS,FRESH,CHOPPED 2-1/8 lbs 1 qts 2 cup 2-1/3 lbs
CHILI POWDER,DARK,GROUND 5-5/8 oz 1-3/8 cup
SALT 1-7/8 oz 3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp
PEPPER,RED,GROUND <1/16th oz 1/8 tsp
CORN BREAD MIX 9 lbs 1 gal 2-2/3 qts

Method:
1
Combine rice, water, and salt. Bring to a boil; stir occasionally.
2
Cover tightly; simmer 20 to 25 minutes. Do not stir.
3
Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat.
4
Add tomatoes, onions, chili powder, salt, garlic powder and red pepper to meat mixture; stir until blended; heat to simmer.
5
Combine rice with chili mixture; mix well. Place 5-3/4 quarts mixture in each pan.
6
Prepare corn bread mix according to instructions on container.
7
Spread 1-3/4 quarts corn bread batter over chili mixture in each pan.
8
Using a convection oven, bake 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP:
Internal temperature must reach 155 F. or higher for 15 seconds.
9 Cut 5 by 5. CCP: Hold at 140 F. or higher for service.

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_conquistador_ground_beef.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence