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DIRECTIONS

  1. Mix all ingredients (except beans) in tilt skillet or 4" pans.
  2. Bring mixture to boil then reduce and simmer for 45 minutes.
  3. Rinse beans and add to chili mixture while simmering and heat until internal temperature reaches 165° F. as measured by meat thermometer.
  4. Use 8 oz. ladle to portion each serving.

INGREDIENT

Chopped raw onions

50 SERVINGS

MEASURE: 1 qt.
WEIGHT: 6 lbs.

100 SERVINGS

MEASURE: 2 qt.
WEIGHT: 12 lbs.

INGREDIENT

Dried oregano

50 SERVINGS

MEASURE: 1/4 c. 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Ground cumin

50 SERVINGS

MEASURE: 1/4 c. 3 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c. 2 tbsp.
WEIGHT:

INGREDIENT

Chili powder

50 SERVINGS

MEASURE: 1 c. 2 oz.
WEIGHT:

100 SERVINGS

MEASURE: 2 c. 4 oz.
WEIGHT:

INGREDIENT

Bay leaves

50 SERVINGS

MEASURE: 12 ea.
WEIGHT:

100 SERVINGS

MEASURE: 24 ea.
WEIGHT:

INGREDIENT

Unsweetened cocoa

50 SERVINGS

MEASURE: 1/4 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

INGREDIENT

Ground cinnamon

50 SERVINGS

MEASURE: 1 1/2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp.
WEIGHT:

INGREDIENT

Chunked Turkey, W/D FC, #6447-20, thawed

50 SERVINGS

MEASURE:
WEIGHT: 10 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 20 lbs.

INGREDIENT

Tomatoes, diced, no salt added, USDA

50 SERVINGS

MEASURE: 4 #10 cans
WEIGHT:

100 SERVINGS

MEASURE: 8 #10 cans
WEIGHT:

INGREDIENT

Chicken broth

50 SERVINGS

MEASURE: 3 qt.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal. 2 qt.
WEIGHT:

INGREDIENT

Tomato sauce, low sodium, canned, USDA

50 SERVINGS

MEASURE: 2 #10 cans
WEIGHT:

100 SERVINGS

MEASURE: 4 #10 cans
WEIGHT:

INGREDIENT

Black beans, low sodium, canned, USDA

50 SERVINGS

MEASURE: 2 #10 cans
WEIGHT:

100 SERVINGS

MEASURE: 4 #10 cans
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

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Portion Size:
 

DIRECTIONS

  1. Mix all ingredients (except beans) in tilt skillet or 4" pans.
  2. Bring mixture to boil then reduce and simmer for 45 minutes.
  3. Rinse beans and add to chili mixture while simmering and heat until internal temperature reaches 165° F. as measured by meat thermometer.
  4. Use 8 oz. ladle to portion each serving.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS
  MEASURE WEIGHT MEASURE WEIGHT
Chopped raw onions 1 qt. 6 lbs. 2 qt. 12 lbs.
Dried oregano 1/4 c. 3 tbsp. 3/4 c. 2 tbsp.
Ground cumin 1/4 c. 3 tbsp. 3/4 c. 2 tbsp.
Chili powder 1 c. 2 oz. 2 c. 4 oz.
Bay leaves 12 ea. 24 ea.
Unsweetened cocoa 1/4 c. 2 tbsp. 3/4 c.
Ground cinnamon 1 1/2 tsp. 1 tbsp.
Chunked Turkey, W/D FC, #6447-20, thawed 10 lbs. 20 lbs.
Tomatoes, diced, no salt added, USDA 4 #10 cans 8 #10 cans
Chicken broth 3 qt. 1 gal. 2 qt.
Tomato sauce, low sodium, canned, USDA 2 #10 cans 4 #10 cans
Black beans, low sodium, canned, USDA 2 #10 cans 4 #10 cans
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.

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