Whole Grain 5 Blend™ Deep Dish Beef Chili Military

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  • Whole grain blend deep dish beef chili

INGREDIENTS

  • 2 t. vegetable oil
  • 4 c. onions, diced
  • 1/4 c. garlic, chopped
  • 1/2 c. tomato paste
  • 1/2 c. chili powder
  • 2 T. brown sugar
  • 4 t. kosher salt
  • 1 t. black pepper
  • 5 c. tomatoes, canned, low sodium, diced with juice
  • 2 1/2 c. beef stock, low sodium
  • 3 lbs. ground beef, cooked, drained
  • 6 c. kidney beans, canned, low sodium or cooked without salt, drained
  • 6 c. yogurt, plain, nonfat
  • 2 t. cumin, ground
  • 1/2 t. cayenne
  • 1 1/3 T. lime juice
  • 1 c. cilantro, chopped

Directions

Directions for Chili:

  1. In a pot large enough to hold all of the chili ingredients, heat the oil.
  2. Sauté the onions and garlic until translucent.
  3. Add the tomato paste, chili powder, brown sugar, 3 teaspoons salt and pepper. Cook, stirring, for 5 minutes.
  4. Add the tomatoes (with juice) and stock. Bring to a boil.
  5. Into each 2½” hotel pan, place 2 lbs. InHarvest Whole Grain 5 Blend, 3 lbs. beef, 6 c. beans and 4 qts. hot stock mixture. Stir to combine.
  6. Cover the pan with parchment and foil.
  7. Bake in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
  8. Remove the pan from the oven, remove the foil and paper, and stir the contents of the pan to mix well. Serve each portion with 1 T. Spicy Cilantro Yogurt Sauce. (Recipe follows.)

Directions for Yogurt Sauce:
1. In a bowl, combine yogurt, cumin, cayenne, 1 teaspoon salt, lime juice and cilantro, and mix well.

Recipe Yield: 1 (2½”) hotel pan, 27 (1 c.) portions

Nutrition Facts

Nutrition Facts for Chili
Per serving: 200 cal., 12 g pro., 29 g carb., 5 g fiber, 4 g fat, 1 g. sat. fat., 30 mg chol., 200 mg sod.

Nutrition Facts for Yogurt Sauce
Per serving: 10 cal., <1 g pro., 1 g carb., <1 g fiber, <1 g fat, <1 g sat. fat, <1 mg chol., 31 mg sod.

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Recipe Yield

This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.

Chef Tip

For more complex flavor, consider making your own chili powder. Blend together 3 parts chili powder, 2 parts ground cumin, 2 parts paprika, 1 part crushed red pepper and 1 part oregano.

For a looser consistency, increase the stock by up to 1 cup.

Serving Tip

Serve the chili in a bowl and offer toppings such as shredded cheese, chopped red onions, chopped cilantro and sliced jalapeños.