CHILI MACARONI

Ingredients

BEEF,GROUND,BULK,RAW,90%
Ingredient Weight Measure Issue
LEAN 14 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
WATER 75-1/4 lbs 9 gal
MACARONI NOODLES,ELBOW,DRY 9 lbs 2 gal 1-3/4 qts
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 beef 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 beef.
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 155 F. or higher for
15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
330 cal 42 g 22 g 9 g 50 mg 501 mg 61 mg

Portion

1-1/4 Cups

Yield

100


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