Wrangler’s Beef Chili
Main Dish
Ingredients
Ground beef (80% lean)
Chopped yellow onion
Lunch
50 Servings
Weight
Measure
8-1/2 pounds
100 Servings
Weight
Measure
Directions
1. Brown ground beef and onions, breaking ground
beef into 3/4-inch crumbles and stirring
occasionally until internal temperature reaches
160°F*. Remove drippings.
17 pounds
1-1/2 quarts
Recipe #
3 quarts
* 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.
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.
Canned pinto beans, drained
2 (#10) cans
4 (#10) cans
CCP: Heat to 165°F for at least 15 seconds.
CCP: Hold hot for service at 135°F for up to 2
hours.
Water
Tomato puree
Frozen corn
Chili powder
Ground cumin
Garlic powder
Dried oregano leaves
Ground black pepper
For Service:
Serving Suggestions (see Notes)
Toppings:
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
chips
1-1/2 gallons
1 (#10) can
3 quarts
1/2 cup
1/2 cup
1/3 cup
1/3 cup
1 tablespoon
3 gallons
2 (#10) cans
6 quarts
1 cup
1 cup
2/3 cup
2/3cup
2 tablespoons
3. Portion 1-1/3 cups (two #6 scoops) chili. Serve
and garnish with toppings, as desired.
As needed
As needed
Wrangler’s Beef Chili
Main Dish
Lunch
Recipe #
Notes:
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.
Wrangler’s Beef Chili Flavor Variations:
o Cincinnati-Style Beef Chili: Add ground
cinnamon with other spices in Step 2.
Serve over whole wheat spaghetti.
o 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.
Marketing Guide for Selected Items
Food as Purchased for
1 Serving Provides:
Volume:
Meat/Meat Alternates – 2 ounces
50 Servings:
Vegetables – 3/4 cup (1/4 cup red/orange, 1/4 cup beans/peas,
1/4 cup starchy
100 Servings:
50 Servings
100 Servings
Approximately 4-1/4
gallons
Approximately 8-1/2
gallons
Nutrients Per Serving* (1-1/3 cups beef mixture, 1/8 cup shredded reduced-fat Cheddar cheese)
Calories 339
Protein 27 g
Carbohydrate 29 g
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 59 mg
Vitamin A 885 IU
Vitamin C 10 mg
*Nutritional analysis calculated using Nutrikids® Menu Planning version 14.0.
Iron 6 mg
Calcium 226 mg
Sodium 520 mg
Dietary Fiber 6 g
Nutrients Per Serving* (1-1/3 cups beef mixture, 1/8 cup shredded reduced-fat Cheddar cheese, 1/2 cup whole wheat
macaroni)
Calories 383
Protein 29 g
Carbohydrate 38 g
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 59 mg
Vitamin A 886 IU
Vitamin C 10 mg
Iron 6 mg
Calcium 231 mg
Sodium 521 mg
Dietary Fiber 8 g
*Nutritional analysis calculated using Nutrikids® Menu Planning version 14.0.
Nutrients Per Serving* (1-1/3 cups beef mixture, 1/2 medium baked potato, 1/8 cup chopped red bell pepper)
Calories 386
Protein 25 g
Carbohydrate 48 g
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 51 mg
Vitamin A 1388 IU
Vitamin C 42 mg
*Nutritional analysis calculated using Nutrikids® Menu Planning version 14.0.
Iron 7 mg
Calcium 112 mg
Sodium 427 mg
Dietary Fiber 8 g