Chili Colorado – School Food Handler

Ingredients

• Boil 1 gallon of water and add the dried chilies. Soak until soft. Strain into a bowl, reserving the cooking liquid.
• Brown beef in a skillet with oil and remove the beef.
• Place all vegetables on a sheet pan, roast at 400 ℉ for 15 to 20 minutes until brown.
• In a container combine vegetables with beef base and puree with immersion blender until smooth.
• Return browned beef back to tilt skillet with veggie puree, and chili puree.
• Bring to a simmer and cook until tender. CCP: Continue cooking food until the internal temperature reaches the required temperature 165 ℉.
• CCP: Hold hot at 135 ℉ or above.
• Serve with 1 cup of Spanish Rice and/or 2 ounces of Tortilla chips.