CHILI CON CARNE

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 344
% Daily Value
Total Fat 17.7g
27%
Saturated Fat 6.4g
32%
Cholesterol 58mg
19%
Sodium 564mg
24%
Total Carbohydrate 29.2g
10%
Dietary Fiber 4.5g
18%
Protein 18.2g
36%
Vitamin A 27%
Vitamin C 58%
Calcium 8%
Iron 14%
Total Time

Not Available

Serving & Size

1 cup (8 oz ladle)

Yields

Classic chili made with Campbell's® Signature Low Sodium Chicken Culinary Foundation, rich with beef, onions, peppers, tomatoes, corn and beans seasoned with chilies.  Great Tex-Mex flavor with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 344
% Daily Value
Total Fat 17.7g
27%
Saturated Fat 6.4g
32%
Cholesterol 58mg
19%
Sodium 564mg
24%
Total Carbohydrate 29.2g
10%
Dietary Fiber 4.5g
18%
Protein 18.2g
36%
Vitamin A 27%
Vitamin C 58%
Calcium 8%
Iron 14%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water, for soaking beans 10  cups
dried kidney beans 3 oz. 3/8  cups
dried pinto beans 2 oz. 333/1000  cups
water, for cooking beans
1.  Combine beans.  Sort, soak and rinse using the Hot Soak Method:
  • Soak beans in first amount of water listed. 
     
  • Heat to boiling and boil for an additional 2 to 3 minutes.
     
  • Remove beans from heat, cover and let stand for 4 to 24 hours.
     
  • Drain beans and discard soak water.
     
  • Rinse beans with fresh, cool water.

2. In large pot, cover beans with two inches of water. Slowly bring to a boil.  Reduce heat. Cover and simmer for 90-120 minutes, or until tender, stirring occasionally, adding more liquid as necessary. Reserve.

CCP: Rinse beans under cold water. Drain, cover and hold until needed.
Weight Measure
80% lean ground beef 4 lb. qt.
3. In a kettle, cook ground beef until completly browned. Drain and remove from kettle. Reserve. Remove all but 2 Tbsp. fat from kettle.
Weight Measure
onion 22 oz. qt.
garlic 1 oz. tbsp.
green and red bell pepper, 1/4-inch diced 11 oz. cups
chili powder, toasted, mild tbsp.
ground chipotle chile powder tsp.
cumin, seeds, ground, toasted tbsp.
4.  Sauté vegetables in kettle using reserved fat:
 
  • Add onions and sauté 5-6 minutes until golden.
  • Add garlic and sauté 1 more minute.
  • Stir in peppers and first amount of chili powder, chipotle chili and cumin. Cook 2 minutes.
Weight Measure
brown sugar 4 oz. 1/2  cups
green chili pepper, diced 5 oz. cups
5.  Add brown sugar and green chilies. Cook for 2 minutes.
Weight Measure
no salt added diced tomatoes, undrained 68 oz. qt.
bay leaf tbsp.
6.  Add tomatoes with juice, bay leaf and tomato paste. Bring to a simmer, stirring contantly until smooth.

               
Weight Measure
no salt added tomato paste 5 oz. 1/2  cups
chili powder, toasted, mild tbsp.
cumin, seeds, ground, toasted tsp.
kosher salt tsp.
water cups
cornstarch 6 oz. 1 1/4  cups
8. Just before serving remove bay leaf. Stir in second amount of chili powder, cumin, salt, water and cornstarch.

CCP: Hold hot at 140°F or higher for service.
 
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 2 lb.
water qt.
frozen whole kernel corn 14 oz. cups
7. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, corn, reserved kidney and pinto beans and beef. Bring to a boil, stirring often. Reduce heat and simmer 35-40 minutes.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.


 
Weight Measure
Cheddar cheese 2 oz. 1/2  cups
9. Use an 8 oz ladle to portion each serving of soup (1 cup). Top each serving with 1 tsp. shredded Cheddar cheese for garnish. Serve immediately.
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