WESTERN STYLE CHILI

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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Tip

If desired, garnish with chopped green onion, shredded cheddar cheese and sour cream.

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 423
% Daily Value
Total Fat 18.1g
28%
Saturated Fat 4.9g
25%
Cholesterol 132mg
44%
Sodium 558mg
23%
Total Carbohydrate 14.4g
5%
Dietary Fiber 4.1g
16%
Protein 49g
98%
Vitamin A 63%
Vitamin C 133%
Calcium 8%
Iron 30%
Total Time

145 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

Spice up your menu with this new spin on a southwestern classic made with V8® 100% vegetable juice.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 423
% Daily Value
Total Fat 18.1g
28%
Saturated Fat 4.9g
25%
Cholesterol 132mg
44%
Sodium 558mg
23%
Total Carbohydrate 14.4g
5%
Dietary Fiber 4.1g
16%
Protein 49g
98%
Vitamin A 63%
Vitamin C 133%
Calcium 8%
Iron 30%

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
canola oil 0 1/2  cups
boneless beef top round steak, sliced paper thin 9 lb. gallons
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.
Weight Measure
onion, chopped 2 lb. 1 1/2  qt.
green pepper, chopped 2 lb. 1 1/2  qt.
garlic, peeled, minced tbsp.
chili powder, toasted 0 1/2  cups
Made With:

Beverages

V8® 100% Vegetable Juice

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V8® 100% Vegetable Juice qt.
diced tomatoes 3 lb. 1 1/2  qt.
ground red pepper 0 1/2  tsp.
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).

Chef Tip: Substitute Spicy Hot or Picante V8 Vegetable juice for the regular variety.
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