Source: U.S. Department of Defence
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Chili Macaroni (Ground Turkey)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 028 04
CHILI MACARONI (GROUND TURKEY)
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
300 cal
42 g
21 g
6g
45 mg
533 mg
72 mg
Ingredient
Weight
Measure
Issue
TURKEY,GROUND,90% LEAN,RAW
16 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
MACARONI NOODLES,ELBOW,DRY
9 lbs
2 gal 1-3/4 qts
WATER,BOILING
75-1/4 lbs
9 gal
TOMATOES,CANNED,DICED,DRAINED
12-3/4 lbs
1 gal 1-7/8 qts
TOMATO PASTE,CANNED
4 lbs
1 qts 3 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 1 cup
3-1/2 lbs
WATER
16-3/4 lbs
2 gal
Method
1 Place turkey 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 turkey.
3 Prepare macaroni. See Recipe No. E 004 00.
4 Combine diced tomatoes, tomato paste, chopped onions and water to meat; bring to a simmer; cover; cook 30 minutes. DO NOT
BOIL. Stir occasionally. Add cooked macaroni, combine thoroughly. CCP: Internal temperature must reach 165 F. or higher for
15 seconds. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1-1/4 Cups |
| Calories: | 300 cal |
| Carbohydrates: | 42 g |
| Protein: | 21 g |
| Fat: | 6g |
| Cholesterol: | 45 mg |
| Sodium: | 533 mg |
| Calcium: | 72 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TURKEY,GROUND,90% LEAN,RAW | 16 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 | |
| MACARONI NOODLES,ELBOW,DRY | 9 lbs | 2 gal 1-3/4 qts | |
| WATER,BOILING | 75-1/4 lbs | 9 gal | |
| TOMATOES,CANNED,DICED,DRAINED | 12-3/4 lbs | 1 gal 1-7/8 qts | |
| TOMATO PASTE,CANNED | 4 lbs | 1 qts 3 cup | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 1 cup | 3-1/2 lbs |
| WATER | 16-3/4 lbs | 2 gal |
| Method: | |
|
1 Place turkey 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 turkey. 3 Prepare macaroni. See Recipe No. E 004 00. 4 Combine diced tomatoes, tomato paste, chopped onions and water to meat; bring to a simmer; cover; cook 30 minutes. DO NOT BOIL. Stir occasionally. Add cooked macaroni, combine thoroughly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 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