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Beef and Bean Chili
RecipeBeef Cuts
Beef and Bean Chili
Ground beef simmered with tomatoes, kidney beans and onions and served with mozzarella cheese.
Yield: 100 servings
1. Place ground beef in steam kettle. Cook beef until no longer pink, using kettle whip to break beef up into 1/4 to 1/2-inch crumbles. Turn off heat.

2. Thoroughly drain fat from beef by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef.
Ground Beef (IMPS/NAMP 136)13 pounds
3. Add enough water just to cover beef. Stir by pulling whip through beef in circular motion and then zig-zag-stir through all sections of beef. Thoroughly drain fat and liquid from beef, repeating zig-zag-stir procedure.
Hot water1 gallon
4. Grind tomatoes in VCM; add to beef in steam kettle.
Canned whole tomatoes with juice4 no. 10 cans
5. Add kidney beans, tomato paste, bulgur, beef base, onions, chili powder and sugar; mix well. Bring to a boil. Reduce heat; simmer 1 hour, stirring occasionally.
Canned kidney beans, undrained3 no. 10 cans
Tomato paste1/2 no. 10 can
Bulgur8 ounces
Low-sodium beef base1/2 cup
Dehydrated minced onion1 cup
Chili powder3/4 cup
Sugar6 tablespoons
6. For each serving: Portion about 1 cup chili. Garnish with 1/2 ounce cheese and 1/4 ounce corn chips, if desired.
Part skim mozzarella cheese, sliced3 quarts
Corn chips1 1/2 pounds

250.00 cal calories; 8.29 g dietary fiber; 139.00 IU vitamin A; 23.00 g protein; 26.00 mg vitamin C; 0.28 mg thiamin-B1; 0.25 mg riboflavin-B2; 4.61 mg niacin-B3; 75.00 mg calcium; 33.00 g carbohydrates; 5.06 mg iron; 279.00 mg phosphorus; 1003.00 mg potassium; 4.00 g total fat; 1.14 g T.S.F.A.; 0.59 g T.P.F.A.; 1.26 g T.M.F.A.; 35.00 mg cholesterol; 570.00 mg sodium;
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