Source: U.S. Department of Defence
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Chili (Without Beans)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 170 00
CHILI (WITHOUT BEANS)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
346 cal
16 g
34 g
17 g
106 mg
677 mg
70 mg
Ingredient
Weight
Measure
Issue
BEEF,GROUND,BULK,RAW,90% LEAN
30 lbs
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
19-7/8 lbs
2 gal 1 qts
TOMATO PASTE,CANNED
7-1/8 lbs
3 qts 1/4 cup
ONIONS,FRESH,CHOPPED
3-1/8 lbs
2 qts 7/8 cup
3-1/2 lbs
CHILI POWDER,DARK,GROUND
9-7/8 oz
2-3/8 cup
CUMIN,GROUND
2-1/4 oz
1/2 cup 2-2/3 tbsp
PAPRIKA,GROUND
2 oz
1/2 cup
SALT
1-7/8 oz
3 tbsp
2/3 oz
1/4 cup
PEPPER,RED,GROUND
GARLIC POWDER
1/3 oz
1 tbsp
14-5/8 lbs
1 gal 3 qts
WATER
Method
1 Cook beef until it loses its pink color, stirring to break apart. Drain or skim off excess fat.
2 Add tomatoes, tomato paste, onions, chili powder, cumin, paprika, salt, pepper, garlic and water; stir. Bring to a simmer; cook 1
hour, stirring occasionally. DO NOT BOIL. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.
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| Yield: 100 | Portion: 1 Cup |
| Calories: | 346 cal |
| Carbohydrates: | 16 g |
| Protein: | 34 g |
| Fat: | 17 g |
| Cholesterol: | 106 mg |
| Sodium: | 677 mg |
| Calcium: | 70 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEEF,GROUND,BULK,RAW,90% LEAN | 30 lbs | ||
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 19-7/8 lbs | 2 gal 1 qts | |
| TOMATO PASTE,CANNED | 7-1/8 lbs | 3 qts 1/4 cup | |
| ONIONS,FRESH,CHOPPED | 3-1/8 lbs | 2 qts 7/8 cup | 3-1/2 lbs |
| CHILI POWDER,DARK,GROUND | 9-7/8 oz | 2-3/8 cup | |
| CUMIN,GROUND | 2-1/4 oz | 1/2 cup 2-2/3 tbsp | |
| PAPRIKA,GROUND | 2 oz | 1/2 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,RED,GROUND | 2/3 oz | 1/4 cup | |
| GARLIC POWDER | 1/3 oz | 1 tbsp | |
| WATER | 14-5/8 lbs | 1 gal 3 qts |
| Method: | |
|
1 Cook beef until it loses its pink color, stirring to break apart. Drain or skim off excess fat. 2 Add tomatoes, tomato paste, onions, chili powder, cumin, paprika, salt, pepper, garlic and water; stir. Bring to a simmer; cook 1 hour, stirring occasionally. DO NOT BOIL. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 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