Chili Mac with Elbows

Spanish version 2014-09-12
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Barilla® Whole Grain Elbows holds a hearty, healthy serving of chili and cheese for a complete meal in a bowl. A Midwest favorite comfort food!

HACCP Process #2 Same Day Service


  • 12 Pounds 8 Ounces Barilla® Whole Grain Elbows
  • 11 Pounds USDA Beef Crumble, Material #100134
  • 4 - #10 Cans USDA Diced Tomatoes, L/S, Material #100329
  • 3 - #10 Cans USDA Kidney Beans, R/S, Material #100370
  • 1/2 Cup Cumin Seed
  • 1/2 Cup Onion Powder
  • 1/2 Cup Garlic Powder
  • 1/2 Cup Chili Powder
  • 1/2 Cup Ground Black Pepper
  • 1/2 Cup Ground Paprika
  • 3 Pounds 2 Ounces Shredded American Cheese, R/S


Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull beef crumbles from freezer.
Place beef crumbles on sheet pans, single layer unopened. Date stamp each tray.
Place beef crumbles in cooler on bottom shelf to thaw overnight.
Wash hands thoroughly.

CCP: Hold below 41°F

Step 2

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Pull pasta, beans, tomatoes and seasonings from dry storage.
Wipe off lids of beans and tomatoes, open and carefully discard lids.
Drain beans well.
Do not drain the tomatoes.
Wash hands thoroughly.

Step 3

Cook: In steam jacket kettle or tilt skillet, add beef crumbles and seasoning.
Stir to mix well.
Add tomatoes and drained beans.
Simmer for 45 minutes or until the chili reaches 165°F

CCP: Heat until an internal temperature is reached of 165°F for 15 seconds

Step 4

Hold: Place chili in warming cart and hold above 135°F.

CCP: Hold above 135°F

Step 5

Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top. Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible.
Place in full steam table pans and cover tightly.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 6

Hold: Place pasta in warming cart and hold above 135°F.

CCP: Hold above 135°F

SOP: Batch cook as necessary to insure best end product and nutritional.

Step 7

Serve: 1 cup pasta using 8 oz. spoodle.
Topped with 1 cup chili using 8 oz. spoodle.
Add 1/2 ounce of shredded cheese using #30 disher.
Each serving is 14 ounces or 398 grams.

CCP: Hold above 135°F

Each serving of this recipe provides 2 oz. eq. whole grains, 2 oz. eq. meat/meat alternate, 1/4 cup legume and 3/8 cup red/orange vegetable.

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 14 oz. (398 g)
Servings Per Container 1

Amount Per Serving
Calories 445
Calories from Fat 115.2
% Daily Value*
Total Fat 12.8g
Saturated Fat 6.2g
Trans Fat 0g
Cholesterol 47mg
Sodium 484mg
Total Carbohydrate 63g
Dietary Fiber 14.2g
Sugars 5.5g
Protein 26g

Vitamin A 84%
Vitamin C 20%
Calcium 65%
Iron 34%
Allergy Information: Wheat, Milk, Soy
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.