Michelle Davis Nutrition 303 November 18, 2008 Quantity Recipe for Chili Original Recipe Yields 25 servings, portion size 1 cup (8 oz) Ingredients: o 3 lbs lean ground beef o 3 cans 27oz each pinto beans (low fat, no meat) o 2 cans 14.5oz each chili-ready diced tomatoes with onions o 1 6oz can tomato paste o 27oz water o 1 12oz can beer o 2 T chili powder (more to taste for spicier chili) o 1 T cumin o 2 T cilantro o 1 t ground black pepper o 1 t salt Brown meat in large skillet, drain Combine all ingredients in large soup pot, add meat Bring to boil, stir often Reduce to simmer 2-3 hours Continue to stir frequently Converting Chili from 25 to 100 Step 1: The factor will be 4: 100 (new) divided by original yield of 25 = 4 Ingredients Original Step 2 Step 3 Lean ground beef 3lbs 3lbs x 4 12 lbs Canned pinto beans 27oz (3 cans) 27oz x 4 108oz Chili ready diced 14.5os (2 cans) 14.5oz x 4 58oz tomatoes with onions Tomato paste 6oz (1 can) 6oz x 4 24oz Water 27oz 27oz x 4 108oz Can of beer 12oz 12oz x 4 48oz Chili powder 2T 1oz x 4 4oz Conversion: 2 T x (.5c/8T) x (8oz/1c) = 1oz Cumin 1T 1/2oz x 4 2oz Conversion: 1 T x (.5c/8T) x (8oz/1c) = 1/2oz Cilantro 2T 1oz x 4 4oz Conversion: 2 T x (.5c/8T) x (8oz/1c) = 1oz Ground black 1t 1/6oz x 4 2/3oz pepper Conversion: 1t x (1T/3t) x (.5c/8T) x (8oz/1c) = 1/6oz Salt 1t 1/6oz x 4 2/3oz Conversion: 1t x (1T/3t) x (.5c/8T) x (8oz/1c) = 1/6oz Steps 4 and 5: Total weight 92.3oz 369.3oz The amount in Step 3 (369.3) is 4 times the amount in Step 2. Ingredients Steps 6 and 7 Lean ground beef 3lbs x 4 = 12lbs Canned pinto beans 27oz x 4 = 108oz Chili ready diced tomatoes with onions 14.5oz x 4 = 58oz Tomato paste 6oz x 4 = 24oz Water 27oz x 4 = 108oz Can of beer 12oz x 4 = 48oz Chili powder 1oz x 4 = 4oz Cumin 1/2oz x 4 = 2 oz Cilantro 1oz x 4 = 4oz Ground black pepper 1/6oz x4 = 2/3oz 2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t Salt 1/6oz x 4 = 2/3oz 2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t Final Recipe Portion Size Used: 8oz (use Recipe: Chili #4 scoop) Portion Count Used: 100 Yield Amount: 369.3oz Ingredient Name Amount Required Lean ground beef 12lbs Canned pinto beans 108oz Chili ready diced tomatoes 58oz with onions Tomato paste 24oz Water 108oz Can of beer 48oz Chili powder 4oz Cumin 2oz Cilantro 4oz Ground black pepper 4t Salt 4t Method of Preparation HACCP notes 1. Brown meat using a flat 1. When browning ground grill/griddle. beef, maintain internal temperature of 155°F for 15 seconds. 2. Combine all ingredients 2. For Chili, maintain in large soup kettle, add internal temperature of meat. 165°F for 15 seconds. 3. Bring to a boil, stirring 3. Start cooling by reducing often. size. Cool by reducing from 135°F to 70°F within 2 hours, then from 70°F to 41°F or lower in the next 4 hours. 4. Reduce to simmer for 2-3 4. Reheat to 165°F for 15 hours, continuing to stir seconds within 2 hours. If frequently. not within 2 hours, discard.
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