Chili Dog

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
FRANKFURTERS 9-2/3 lbs 100 each
WATER 10-1/2 lbs 1 gal 1 qts
CHILI (WITHOUT BEANS) 3 qts 1/2 cup
BUN,HOTDOG 9-3/8 lbs 100 each
CHEESE,AMERICAN,SHREDDED 2-1/2 lbs 2 qts 2 cup
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs

Method

1 Pierce each frankfurter; cover with water in steam-jacketed kettle or stock pot; bring to a boil; reduce heat; simmer 10 minutes.
Drain. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
2 Prepare 1/8 recipe Chili, Recipe No. L 170 00, per 100 portions.
3 Place frankfurter in roll.
4 Place 1 ounce hot chili over each frankfurter.
5 Place 2 tablespoons cheese and 1/2 teaspoon onions on top of chili.
6 CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
350 cal 25 g 15 g 21 g 46 mg 890 mg 144 mg

Portion

1 Sandwich

Yield

100