Number of Servings

Ingredients: Quantity:
Beef Broth 1.0 C
Cayenne Pepper 3.0 tbsp.
Chili Powder 5.0 tbsp.
Cumin 4.0 tbsp.
JTM IQF Beef Crumbles 5.0 lbs.
Medium Onions Diced 1.0 C
Paprika 3.0 tbsp.
Salt 2.0 tbsp.
Sugar 1.0 tbsp.
USDA Cooked WGR Elbow Pasta (110501) 20 cups
USDA Diced Tomatoes (100329) 32 oz.
USDA Tomato Paste (100327) 16 oz.

Prep Time: 45 min.     Yields: 34
Desired Yield:



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Chili Mac (Fresh Scratch with IQF Beef Crumbles)

JTM Products:


1. In a large pot, boil pasta until al dente.

2. Heat JTM Beef Crumble mix.

3. Add diced onions, paprika, cumin, chili powder, salt, sugar, and cayenne pepper to beef crumble mix and cook for an additional 5 minutes.

4. Add broth and continue to cook for an additional 2 minutes.

5. Add diced tomatoes and tomato paste, blend ingredients, and cook for an additional 10 minutes.

6. Add paste to chili and mix with 20 cups (5 quarts) of cooked WGR elbow pasta.

7. Cut 4x10 in a 2'' full steamtable pans.

- Yields 34 servings in total

- 3.93 oz. serving by weight or 1/2 cup (#8 scoop) by volume

- Provides: 2.0 oz. M/MA + 1/4 cup R/O vegetable + 1/8 cup Other vegetable + 1.0 oz. Grain Equivalent

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.