Beef Chili with Beans
A recipe from Georgia Department of Education School Nutrition
This is a simple, scratch made chili.
Ingredients:
- 6 lbs Ground beef, raw, 80/20
- 1 pt Onion, yellow, raw, 1/4-inch dice
- 1/2 pt Pepper, green bell, raw, 1/4-inch dice
- 2 tsp Black pepper, ground
- 3 tbsp Chili powder
- 1 1/2 tbsp Garlic, granulated
- 1 tbsp Paprika, ground
- 1 tbsp Onion powder
- 2 tbsp Cumin, ground
- 1 (#10) can Tomatoes, canned, diced
- 4 cup Tomato paste, canned, no salt added
- 2 qt + 1 cup Water, tap
- 1 (#10) can Kidney bean, red, low-sodium
Steps:
- Using a tilt skillet, steam kettle, or large pot, brown ground beef. Drain and discard fat.
- Add onions and peppers and cook 2-3 minutes.
- Stir in all of the dried spices. Stir while cooking to get the spices fully incorporated and start to bloom, about 2-3 minutes.
- Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat to a simmer. Cover, slightly vented and simmer slowly, stirring occasionally until thickened, about 40 minutes.
- Add the kidney beans and stir to mix. Continue to cook, stirring occasionally for and additional 10 minutes to allow the beans to come up to temperature.
- Place cooked chili into a half 4 inch serving pan, cover and place in hot holding cabinet until ready for service.
- For service: Use a 4 oz. ladle or spoodle to portion into individual serving bowl.
If beef is frozen, be sure to pull from freezer and place in the walk-in cooler a few days prior to production.
Cook to 155°F or higher for 15 seconds.
Hold at 135°F or above.
Be sure the appropriate heat safe container is sourced/used to hold the chili and or hold up in a hot holding cabinet.
If pre-making chili or saving leftovers, follow proper HACCP cool down procedure.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
When reheating chili, follow proper HACCP re-heat procedure.
Reheat food to 165°F within 2 hours and held for 15 seconds.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Vegetable Other
Vegetable Red/Orange
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 3/8 cup Vegetable Red/Orange
- 1/8 cup Vegetable Other
HACCP Category:
Process #3 (Complex)
Portions:
50
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 170 | cal |
| Saturated Fat: | 2.8 | g |
| Total Fat: | 7.4 | g |
| Sodium: | 204 | mg |
Tips:
- Chili-friendly garnishes: shredded cheddar cheese, diced onion, jalapeno, chopped cilantro
- Chili can be used as a topping for hotdogs, baked potatoes, chili fries, etc.
Additional Recipe Photographs
Beef Chili with Beans Additional Image
