Soy-Enhanced Beef Chili
Meat/Meat Alternate · Vegetable · Main Dish D
| Ingredients |
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Servings |
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| Texturized Soy Concentrate (TSC) (unflavored, colored, 1/8" flakes) | 5 oz | 1 qt | 10 | 2 qt |
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1. In a bowl, pour hot beef broth over Texturized Soy Concentrate (TSC). Cover and refrigerate 20 minutes. | ||
| Beef broth | - | 1 qt | - | 2 qt |
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| Ground beef (no more than 24% fat) | 3 lb 6 oz | - | 6 lb 12 oz | - |
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2. Brown ground beef over low heat for 5 minutes. Add onions and green peppers. Continue cooking until beef is cooked, with no signs of pink. Drain fat and discard. Add TSC mixture. | ||
| Onions, minced OR |
2 lb 3 oz | 1 qt 2 cups | 4 lb 6 oz | 3 qt | ||||
| Dried onions | 1 oz | 1/4 cup 1 Tbsp | 2 oz | 1/2 cup 2 Tbsp |
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| Green pepper, 1/4" diced | 9 oz | - | 1 lb 2 oz | - |
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| Granualted garlic | - | 2 Tbsp | - | 1/4 cup | w |
3. Add beans tomatoes, sugar, pepper, Worcestershire sauce, chili powder, cumin, soy sauce, water and Texturized Soy Concentrate mixture. 4. Bring mixture to a boil. Simmer for 30 to 40 minutes. |
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| Kidney beans, drained | 3 lbs | 3 qt | 6 lbs | 1 gal 2 qt | w | |||
| Canned tomatoes, crushed | 1 lb 10 oz | 3 cups | 3 lb 4 oz | 1 qt 2 cups | ||||
| Tomato paste | 1 lb 10 oz | - | 3 lb 4 oz | 1 qt 2 cups | w | |||
| Hot pepper sauce | - | 1 Tbsp | - | 2 Tbsp | w | |||
| Brown sugar | 4 oz | 1/2 cup | 8 oz | 1 cup | ||||
| Black pepper | - | 1 tsp | - | 2 tsp | ||||
| Worcestershire sauce | - | 2 Tbsp | - | 1/4 cup | ||||
| Chili powder | - | 2 Tbsp | - | 1/4 cup | ||||
| Cumin | - | 1 Tbsp | - | 2 Tbsp | ||||
| Soy sauce | - | 2 Tbsp | - | 1/4 cup | ||||
| Water | - | 1 qt 1 cup | - | 2 qt 2 cups | ||||
Chef's Tip: For best results, use perforated pans to steam vegetables.
Note: For efficiency and improved flavor, the tomato sauce ingredients may be combined and refrigerated one day prior to service.
| SERVING: 1/2 cup (No. 8 scoop) provides
the equivalent of 1 oz of cooked lean meat / meat alternate, 3/4 cup of vegetables. |
YIELD: 50 servings: 13 lb 8 oz 100 servings: 27 lb |
| Nutrients Per Serving | |||||
| Calories 122 | Saturated Fat 1.6 g | Iron 1.9 mg | |||
| Protein 10 g | Cholestero 22 mg | Calcium 36 | |||
| Carbohydrate 12 g | Vitamin A 435 IU / 41 RE | Sodium 257 mg | |||
| Total Fat 4.52g | Vitamin C 12 mg | Dietary Fiber 3 g | |||