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Chili Rice Bowl with Chips

Chili Rice Bowl with Chips
Chili Rice Bowl with Chips
  • Yield: 50
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 298
  • Carbohydrate Content: 38.95 g
  • Cholesterol Content: 21.41 mg
  • Fat Content: 9.96 g
  • Fiber Content: 5.52 g
  • Protein Content: 12.95 g
  • Saturated Fat Content: 3.79 g
  • Sodium Content: 418.08 mg

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.
For a downloadable PDF of this recipe with information for 50 & 100 servings and complete nutritional information, click here (PDF).

Ingredients

  • 4 pounds 8 ounces Ground beef, raw, 85%
  • 1 pound 12 ounces (4 cups) Onion, yellow, diced
  • ½ cup Chili powder
  • 2 teaspoons Black pepper, ground
  • 2 teaspoons Cumin, ground
  • 1 teaspoon Salt
  • 6 pounds 10 ounces (3 quarts 2 cups) Tomato sauce
  • 4 pounds 12 ounces (1 gallon ½ cup) Pinto beans, canned, drained, rinsed
  • 7 pounds 13 ounces (1 ½ gallon 1 cup) Brown rice, parboiled, cooked
  • 1 pound 8 ounces (150 chips) Tortilla chips, whole grain
  • 13 ounces (1 ¾ cup) Cheddar cheese, reduced fat, shredded

Instructions

  1. Brown ground beef in a tilt skillet, steam jacketed kettle or a stockpot.
  2. Add onions, chili powder, black pepper, cumin and salt.  Stir to combine and continue to cook until onions are translucent.
  3. Add tomato sauce and pinto beans.  Bring to a simmer and continue to simmer for 10 minutes.
    *Critical Control Point: Heat to 165°F or higher for at least 15 seconds.
  4. Pour into serving pans.
    *Critical Control Point: Hold for service at 135°F or higher.
  5. Portion ½ cup cooked rice into a serving bowl using a number 8 disher.  Add 2/3 cup of beef and pinto chili using a number 6 disher.  Place 3 tortilla chips on the side and top chili with 1 tablespoon shredded cheddar cheese.
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