CHILI AND MACARONI (CANNED CHILI CON CARNE)

Ingredients

Ingredient Weight Measure Issue
MACARONI NOODLES,ELBOW,DRY 7-3/8 lbs 2 gal
SALT 1-2/3 oz 2-2/3 tbsp
WATER,BOILING 43-7/8 lbs 5 gal 1 qts
ONIONS,FRESH,CHOPPED 8-1/2 lbs 1 gal 2 qts 9-3/8 lbs
SHORTENING 7-1/4 oz 1 cup
CHILI CON CARNE,CANNED,NO BEANS 33-3/4 lbs 3 gal 3 qts
TOMATOES,CANNED,INCL LIQUIDS 13-3/4 lbs 1 gal 2 qts
WATER 4-1/8 lbs 2 qts
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
CHILI POWDER,DARK,GROUND 1 oz 1/4 cup 1/3 tbsp
CUMIN,GROUND 1/4 oz 1 tbsp
CHEESE,CHEDDAR,GRATED 4 lbs 1 gal

Method

1 Add macaroni slowly to salted water; bring to a boil, stirring occasionally. Boil 10 to 15 minutes. Drain; set aside for use in Step 5.
2 Saute onions in shortening for 10 minutes or until tender.
3 Heat chili to boiling. Reduce heat; skim off excess fat.
4 Add macaroni, onions, tomatoes, water, salt, pepper, chili powder and cumin; mix thoroughly.
5 Pour 2-1/4 gallons chili mixture into each pan.
6 Sprinkle 1 quart cheese over mixture in each pan.
7 Using a convection oven, bake 20 to 30 minutes at 350 F. on high fan, closed vent or until cheese is lightly browned and mixture is
thoroughly heated. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
420 cal 49 g 24 g 14 g 36 mg 1116 mg 216 mg

Portion

1-1/2 Cups

Yield

100


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