Chili Soup - ICAP

10 min

Prep Time

45 min

Cook Time

55 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

10

lb

Beef, ground, 85% lean

45

oz

Kidney beans, red, canned, low sodium

60

oz

Beans, chili, canned, low sodium

6 1/2

lb

Tomatoes, diced, canned, low sodium

100

oz

Juice, tomato, 100%, low sodium

4

cup

Onion, white, fresh, chopped

7

tbsp

Chili powder

2

cup

Ketchup, low sodium

Nutrition Info

207.00 g / 7.39 oz per serving.

Recipe Label

Instructions

1. Brown ground beef & onions together - drain well.
2. Drain diced tomatoes, reserving juice.
3. Add remaining ingredients to meat.
4. Cook until hot & desired consistency - add reserved tomato juice if soup gets too thick.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.