Michelle Davis

Nutrition 303
November 18, 2008
Quantity Recipe for Chili

Original Recipe
 Yields 25 servings, portion size 1 cup (8 oz)
 Ingredients:
o 3 lbs lean ground beef
o 3 cans 27oz each pinto beans (low fat, no meat)
o 2 cans 14.5oz each chili-ready diced tomatoes with onions
o 1 6oz can tomato paste
o 27oz water
o 1 12oz can beer
o 2 T chili powder (more to taste for spicier chili)
o 1 T cumin
o 2 T cilantro
o 1 t ground black pepper
o 1 t salt
 Brown meat in large skillet, drain
 Combine all ingredients in large soup pot, add meat
 Bring to boil, stir often
 Reduce to simmer 2-3 hours
 Continue to stir frequently

Converting Chili from 25 to 100

Step 1: The factor will be 4: 100 (new) divided by original yield of 25 = 4

Ingredients Original Step 2 Step 3

Lean ground beef 3lbs 3lbs x 4 12 lbs
Canned pinto beans 27oz (3 cans) 27oz x 4 108oz
Chili ready diced 14.5os (2 cans) 14.5oz x 4 58oz
tomatoes with
onions
Tomato paste 6oz (1 can) 6oz x 4 24oz
Water 27oz 27oz x 4 108oz
Can of beer 12oz 12oz x 4 48oz
Chili powder 2T 1oz x 4 4oz
Conversion:
2 T x (.5c/8T) x
(8oz/1c) = 1oz
Cumin 1T 1/2oz x 4 2oz
Conversion:
1 T x (.5c/8T) x
(8oz/1c) = 1/2oz
Cilantro 2T 1oz x 4 4oz
Conversion:
2 T x (.5c/8T) x
(8oz/1c) = 1oz
Ground black 1t 1/6oz x 4 2/3oz
pepper Conversion:
1t x (1T/3t) x
(.5c/8T) x (8oz/1c)
= 1/6oz
Salt 1t 1/6oz x 4 2/3oz
Conversion:
1t x (1T/3t) x
(.5c/8T) x (8oz/1c)
= 1/6oz

Steps 4 and 5:
Total weight 92.3oz 369.3oz
The amount in Step 3 (369.3) is 4 times the amount in Step 2.

Ingredients Steps 6 and 7

Lean ground beef 3lbs x 4 = 12lbs
Canned pinto beans 27oz x 4 = 108oz
Chili ready diced tomatoes with onions 14.5oz x 4 = 58oz
Tomato paste 6oz x 4 = 24oz
Water 27oz x 4 = 108oz
Can of beer 12oz x 4 = 48oz
Chili powder 1oz x 4 = 4oz
Cumin 1/2oz x 4 = 2 oz
Cilantro 1oz x 4 = 4oz
Ground black pepper 1/6oz x4 = 2/3oz
2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t
Salt 1/6oz x 4 = 2/3oz
2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t
 Final Recipe
Portion Size Used: 8oz (use Recipe: Chili
#4 scoop)
Portion Count Used: 100
Yield Amount: 369.3oz

Ingredient Name Amount Required

Lean ground beef 12lbs
Canned pinto beans 108oz
Chili ready diced tomatoes 58oz
with onions
Tomato paste 24oz
Water 108oz
Can of beer 48oz
Chili powder 4oz
Cumin 2oz
Cilantro 4oz
Ground black pepper 4t
Salt 4t

Method of Preparation HACCP notes

1. Brown meat using a flat 1. When browning ground
grill/griddle. beef, maintain internal
temperature of 155°F for 15
seconds.
2. Combine all ingredients 2. For Chili, maintain
in large soup kettle, add internal temperature of
meat. 165°F for 15 seconds.
3. Bring to a boil, stirring 3. Start cooling by reducing
often. size. Cool by reducing from
135°F to 70°F within 2
hours, then from 70°F to
41°F or lower in the next 4
hours.
4. Reduce to simmer for 2-3 4. Reheat to 165°F for 15
hours, continuing to stir seconds within 2 hours. If
frequently. not within 2 hours, discard.