Recipes
Cincinnati 3-Way Chili
This warm and earthy dish draws its character from the city's Greek immigrants who introduced flavors like cinnamon to this hearty bowl. Each serving provides 2 oz eq grain, 2 oz eq M/MA, 1/8 cup red/orange vegetable, 1/8 cup beans.
Recipe Yield: 100 servings
Ingredients
| Amount | Item |
|---|---|
| 4 #10 cans | Kidney beans, undrained |
| 4 #10 cans | Diced tomatoes, undrained |
| 5 1/4 lb | Onions, fresh, diced (to yield 3 qts. diced) |
| 1 qt | Hot water |
| 6 Tbsp | Worcestershire sauce |
| 3/4 c | Cider vinegar |
| 4 bags | Foothill Farms® Chili Seasoning (#V417) |
| 6 Tbsp | Unsweetened cocoa powder |
| 1 1/2 tsp | Ground cloves |
| 2 Tbsp | Cinnamon |
| 12 lb | Beef crumbles, fully-cooked |
| 12 1/2 lb | Whole grain enriched spaghetti |
| 3 1/8 lb | Shredded American cheese |
Instructions
In a steam jacket kettle, combine beans, tomatoes, onions, water, Worcestershire sauce, vinegar, contents of chili packages (8.05 oz each), cocoa, cloves and cinnamon. Mix well.
Add meat and blend thoroughly. Simmer for 3 hours on low, uncovered. Place chili in warming cart and hold above 135°F.
Cook pasta according to package instructions. Hold pasta above 135°F.
To serve: 1 cup pasta, using a 1-1 cup spoodle. Top with 1/2 cup chili using 4 oz ladle. Add 1/8 cup or 0.5 oz of shredded cheese using 1 #30 scoop.
