Arizona Skillet Chili

Basic Recipe Ingredients:

• 1 #10 can LunchWell Arizona Skillet Chili
• 2 1/2 lbs Cooked and Drained Ground Beef
• 4 1/2 qts Boiling Water
• 4 cups Tomato Puree
• 4 cups Drained Whole Kernel Corn
• 1/2 lb (8 oz) Shredded Reduced Fat Cheddar Cheese

Basic Recipe Directions:
STOVETOP OR STEAM KETTLE METHOD:

1. In an appropriate steam kettle or pan, boil wagon wheel pasta in 4.5 quarts water for 8 minutes, or until al dente.
2. Do not drain water! Add seasoning mix from pouch, ground beef, corn, and tomato puree. Stir to combine.
3. Transfer to serving pans and top with reduced fat shredded cheddar cheese to melt.


Yield: 31~3/4 cup (9 oz) servings
Packaged Serving (grams): 48 g
Finished Serving (Volume): 3/4 cup
Finished Serving (oz): 9.6 oz
Recipe Yield (per Can): 31
Case Yield: 186


Ingredient Statement:
Wagon wheel pasta (semolina, enriched with iron and B vitamins [niacin, thiamin mononitrate, riboflavin, folic acid), sweet whey, corn masa (corn treated with lime), textured vegetable protein (soy protein concentrate, caramel color), chili powder, potassium chloride, spices, onion powder, natural beef flavor, garlic powder, sugar, potassium chloride, guar gum, xanthan gum, salt, jalepeno peppers."