CHILI DOG (CANNED CHILI CON CARNE)

Ingredients

Ingredient Weight Measure Issue
FRANKFURTERS 9-2/3 lbs 100 each
WATER 10-1/2 lbs 1 gal 1 qts
CHILI CON CARNE,CANNED,NO BEANS 6-3/4 lbs 3 qts
BUN,HOTDOG 9-3/8 lbs 100 each

Method

1 Pierce each frankfurter; cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes.
Drain. CCP: Internal temperaturemust reach 145 F. or higher for 15 seconds.
2 Thoroughly heat chili. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Place frankfurter in roll.
4 Place 1 ounce hot chili over each frankfurter.
5 CCP: Hold for service at 140 F.or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
297 cal 26 g 11 g 16 g 25 mg 874 mg 74 mg

Portion

1 Sandwich

Yield

100


( categories: )