Chili Mac with Elbows

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

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.

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

Prior to Day of Service:

Pre-prep: Clean and sanitize prep area.



  1. Pull beef crumbles from freezer.
  2. Place beef crumbles on sheet pans, single layer unopened. Date stamp each tray.
  3. Place beef crumbles in cooler on bottom shelf to thaw overnight.
  4. Wash hands thoroughly.

CCP: Hold below 41°F


Day of Service:


  1. Clean and sanitize prep area.
  2. Pull pasta, beans, tomatoes and seasonings from dry storage.
  3. Wipe off lids of beans and tomatoes, open and carefully discard lids.
  4. Drain beans well.
  5. Do not drain the tomatoes.
  6. Wash hands thoroughly.


  1. In steam jacket kettle or tilt skillet, add beef crumbles and seasoning.
  2. Stir to mix well.
  3. Add tomatoes and drained beans.
  4. 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.

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

CCP: Hold above 135°F.

Cook: Boiling method:

  1. 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.
  2. Cook pasta for 4 minutes.
  3. Drain pasta as quickly as possible.
  4. 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.

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.


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

CCP: Hold above 135°F