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Chili
CACFP: 3/4 cup = 1 meat; 1/2 fruit/vegetable
| Ingredients |
6 servings |
20 servings |
| Ground Beef |
1/2 pound |
1&1/2 pounds |
| Light Kidney Beans |
1-16 ounce can |
2&1/2-16 ounce cans |
| Tomatoes, canned |
1-16 ounce can |
2&1/2-16 ounce cans |
| Chili Powder |
1 teaspoon |
1 Tablespoon |
| Spice Mix |
1 Tablespoon |
2&1/2 Tablespoons |
| Garlic Powder |
1 teaspoon |
1 Tablespoon |
| Onion Powder |
1 teaspoon |
1 Tablespoon |
- 1. Brown ground beef in iron skillet and drain fat.
- 2. Chop tomatoes in a blender.
- 3. Put mean and all remaining ingredients into a large pot.
- 4. Heat to boiling.
- 5. Turn down heat. Simmer for 2 hours - longer, if possible.
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