Spice up your menu with this new spin on a southwestern classic made with V8® 100% vegetable juice.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||0 1/2 cups|
|boneless beef top round steak||9 lb.||1 gallons|
|onion||1.5 lb.||1 1/2 qt.|
|green pepper||2 lb.||1 1/2 qt.|
|chili powder, toasted||0 1/2 cups|
|diced tomatoes||2.5 lb.||1 1/2 qt.|
|ground red pepper||0 1/2 tsp.|
|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.|
|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.
- If desired, garnish with chopped green onion, shredded cheddar cheese and sour cream.