Recipes

Recipe Yield:
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

  1. 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.

  2. Add meat and blend thoroughly. Simmer for 3 hours on low, uncovered. Place chili in warming cart and hold above 135°F.

  3. Cook pasta according to package instructions. Hold pasta above 135°F.

  4. 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.