|SHORTENING||10-7/8 oz||1-1/2 cup|
|FLOUR,WHEAT,GENERAL PURPOSE||13-1/4 oz||3 cup|
|TOMATO PASTE,CANNED||1-1/2 lbs||2-1/2 cup|
|CHILI POWDER,DARK,GROUND||2-3/8 oz||1/2 cup 1 tbsp|
|CUMIN,GROUND||5/8 oz||3 tbsp|
|BEEF BROTH||1 gal 2 qts|
1 Use melted shortening or salad oil and sifted general purpose flour. Blend together until smooth and cook at low heat for 20
2 Add canned tomato paste, chili powder, and ground cumin; blend well.
3 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes
or until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. Hold for service at 140 F. or higher.
|54 cal||5 g||1 g||4 g||0 mg||421 mg||9 mg|