Source: U.S. Department of Defence
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Chili Conquistador (Ground Turkey)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 042 01
CHILI CONQUISTADOR (GROUND TURKEY)
Yield 100
Portion 8-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
390 cal
45 g
25 g
13 g
68 mg
949 mg
89 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
TURKEY,GROUND,90% LEAN,RAW
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. CCP: Hold for 140 F. or higher.
3 Cook turkey until turkey loses its pink color. Stir to break apart. CCP: Internal temperature must reach 165 F. or higher for 15
seconds. 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 mixture evenly in each steam table pan.
6 Prepare corn bread mix according to instructions on container.
7 Spread corn bread batter evenly over chili mixture in each pan.
8 Using a convection oven, bake for 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP:
Internal temperature must reach 165 F. or higher for 15 seconds.
9 Cut 5 by 5. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 8-1/2 Ounces |
| Calories: | 390 cal |
| Carbohydrates: | 45 g |
| Protein: | 25 g |
| Fat: | 13 g |
| Cholesterol: | 68 mg |
| Sodium: | 949 mg |
| Calcium: | 89 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 | |
| TURKEY,GROUND,90% LEAN,RAW | 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. CCP: Hold for 140 F. or higher. 3 Cook turkey until turkey loses its pink color. Stir to break apart. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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 mixture evenly in each steam table pan. 6 Prepare corn bread mix according to instructions on container. 7 Spread corn bread batter evenly over chili mixture in each pan. 8 Using a convection oven, bake for 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 9 Cut 5 by 5. CCP: 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