Home  |  Contact Us      
Rotating Image
Wrangler’s Beef Chili
 
RecipeBeef Cuts
Wrangler’s Beef Chili
A classic Ground Beef and bean chili, accompanied by 3 variations that are made to please any palate.

Click here for the PDF recipe formatted for USDA National School Lunch Program requirements.
Yield: 50 servings (For 100 servings, double the ingredient quantities)
INGREDIENTSQUANTITYDIRECTIONS
  
Brown ground beef and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings. *
Ground Beef (80% lean)8-1/2 pounds
Chopped yellow onion1-1/2 quarts
  
2. Stir in beans, water, tomato puree, corn, chili powder, cumin, garlic powder, oregano and pepper; bring to a boil. Reduce heat; cover and simmer, stirring occasionally.

CCP:Heat to 165°F for at least 15 seconds. 

CCP:Hold hot for service at 135°F for up to 2 hours.
Canned pinto beans, drained2 (#10) cans
Water1-1/2 gallons
Tomato puree1 (#10) can
Frozen corn3 quarts
Chili powder1/2 cup
Ground cumin1/2 cup
Garlic powder1/3 cup
Dried oregano leaves1/3 cup
Ground black pepper1 tablespoon
For Service: 
Portion 1-1/3 cups (two #6 scoops) chili. Serve and garnish with toppings, as desired.

Wrangler’s Beef Chili Flavor Variations:

Cincinnati-Style Beef Chili: Add ground cinnamon with other spices in Step 2. Serve over whole wheat spaghetti.

Moroccan-Style Beef Chili: Add ground pumpkin pie spice with other spices in Step 2. Add frozen peas and diced carrots with corn. Serve over whole wheat couscous. *
Serving Suggestions see below
Toppings (optional): Chopped fresh tomatoes, low-fat regular or Greek yogurt, sliced green or white onions, chopped bell peppers, minced fresh cilantro, reduced-fat shredded Cheddar, Jack or pepper Jack cheese, crushed baked tortilla chipsAs needed

*  Cook's Tip
Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

*  Serving Suggestions
Wrangler’s Beef Chili can be served over baked russet potatoes. Portion 1-1/3 cups (two #6 scoops) over half of one baked russet potato per serving. Garnish with toppings, as desired.

Wrangler’s Beef Chili can be served over hot cooked whole wheat macaroni. Portion 1-1/3 cups (two #6 scoops) over 1/2 (#8 scoop) macaroni per serving. Garnish with toppings, as desired.


Nutrition information per serving (1-1/3 cups beef mixture, 1/8 cup shredded reduced-fat Cheddar cheese): 339 calories; 14 g fat (6 g saturated fat); 59 mg cholesterol; 529 mg sodium; 29 g carbohydrate; 6 g fiber; 27 g protein; 6 mg iron; 885 IU vitamin A; 10 mg vitamin C; 226 mg calcium.
This recipe is an excellent source of fiber, protein and iron.

Nutrition information per serving (1-1/3 cups beef mixture, 1/8 cup shredded reduced-fat Cheddar cheese, 1/2 cup whole wheat macaroni): 383 calories; 14 g fat (6 g saturated fat); 59 mg cholesterol; 521 mg sodium; 38 g carbohydrate; 8 g fiber; 29 g protein; 6 mg iron; 886 IU vitamin A; 10 mg vitamin C; 231 mg calcium mg.
This recipe is an excellent source of fiber, protein and iron.

Nutrition information per serving (1-1/3 cups beef mixture, 1/2 medium baked potato, 1/8 cup chopped red bell pepper): 386 calories; 11 g fat (4 g saturated fat); 51 mg cholesterol; 427 mg sodium; 48 g carbohydrate; 8 g fiber; 25 g protein; 7 mg iron; 1388 IU vitamin A; 42 mg vitamin C; 112 mg calcium.
This recipe is an excellent source of fiber, protein and iron.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >