| || || |
|Canola oil||4 oz.||1/2 cups|
|Boneless top round steak, cut into 1/4 inch pieces||9 lb.||1 gal.||1. Heat half of the oil in large sauté pan or tilt skillet. Add the beef in batches and cook and stir until it’s well browned. Remove the beef. Degrease the pan.|
| || || |
|Onion, chopped||1-1/2 lb.||1-1/2 qts.|
|Pepper, green, chopped||2 lb.||1-1/2 qts.|
|Garlic, minced|| ||3 Tbsp.|
|Chili powder, toasted|| ||1/2 cups|
|V8® Vegetable Juice||96 oz.||3 qts.|
|Tomatoes, diced, canned||2-1/2 lb.||1-1/2 qts.|
|Pepper, red, ground|| ||1/2 tsp.|
|Chopped green onion|| ||as needed|
|Shredded Cheddar cheese|| ||as needed|
|Sour cream|| ||as needed||2. Add the remaining oil and heat. Add the onion, green pepper and garlic and cook for 5 minutes or until tender-crisp. Add the chili powder and stir to coat the vegetables. |
3. Stir in the vegetable juice, tomatoes and red pepper. Heat to a boil. Return the beef to the pan. Reduce the heat to low. Cover and cook for 1 1/2 - 2 hours or until meat is fork-tender.
CCP: Heat until internal temperature is 165°F. or higher for 15 seconds.
CCP: Hold at 140°F. or higher. Portion chili with 8 oz. ladle (1 cup). Top each portion if desired with green onions, cheese or sour cream.
Chef Tip: Substitute Spicy Hot or Picante V8 Vegetable juice for the regular variety.
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product. |
REHEATING: CCP: Reheat to 165°F. or higher for 15 seconds, within 2 hours.
SANITATION INSTRUCTIONS: Wash hands and exposed parts of arms before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using a FDA recommended method.