Whole Grain 5 Blend™ Deep-Dish Beef Chili - Military Foodservice

Whole Grain 5 Blend™ Deep-Dish Beef Chili - Military Foodservice

InHarvest Products Used


Yield: 1 2½” hotel pan (27 1-cup portions)

A 1-cup serving provides 1 grain/bread serving (100% whole grain), ½ cup vegetable and 1.75 oz. meat/alt.

  • 2 t. vegetable oil
  • 4 c. onions, diced
  • ¼ c. garlic, chopped
  • ½ c. tomato paste
  • ½ c. chili powder
  • 2 T. brown sugar
  • 3 t. kosher salt
  • 1 t. black pepper
  • 5 c. tomatoes, canned, low sodium, diced, with juice
  • 2½ qts. beef stock, low sodium
  • 2 lbs. InHarvest Whole Grain 5 Blend™
  • 3 lbs. ground beef, cooked, drained
  • 6 c. kidney beans, canned, low sodium or cooked without salt, drained


  1. In a pot large enough to hold all of the chili ingredients, heat the oil.
  2. Sauté the onions and garlic until translucent.
  3. Add the tomato paste, chili powder, brown sugar, salt and pepper. Cook, stirring, for 5 minutes.
  4. Add the tomatoes (with juice) and stock. Bring to a boil.
  5. Into each 2½” hotel pan, place 2 lbs. InHarvest Whole Grain 5 Blend, 3 lbs. beef, 6 cups beans and 4 qts. hot stock mixture. Stir to combine.
  6. Cover the pan with parchment and foil.
  7. Bake in a 350°F convection oven for approximately 1 hour or until the rice is tender and most of the liquid is absorbed.
  8. Remove the pan from the oven, remove the foil and paper, and stir the contents of the pan to mix well. Serve each portion with 1 T. Spicy Cilantro Yogurt Sauce. (Recipe follows.)

Nutrition Facts Per serving: 200 cal., 12 g pro., 29 g carb., 5 g fiber, 4 g fat, 1 g. sat. fat., 30 mg chol., 200 mg sod.

Spicy Cilantro Yogurt Sauce (Yield: 6 cups, or 96 1-tablespoon servings)

  • 6 c. yogurt, plain, nonfat
  • 2 t. cumin, ground
  • ½ t. cayenne
  • 1-1/3 T. lime juice
  • 1 t. kosher salt
  • 1 c. cilantro, chopped


  1. In a bowl, combine all ingredients and mix well.

Nutrition Facts
Per serving: 10 cal.,

Recipe Tips

  1. This recipe is intended to be made in multiple hotel-pan batches. If the desired total is not a multiple of the hotel-pan yield, a partial pan may be made with adjustments to the amounts listed in the directions.
  2. For more complex flavor, consider making your own chili powder. Blend together 3 parts chili powder, 2 parts ground cumin, 2 parts paprika, 1 part crushed red pepper and 1 part oregano.
  3. For a looser consistency, increase the stock by up to 1 cup.
  4. Serve the chili in a bowl and offer toppings such as shredded cheese, chopped red onions, chopped cilantro and sliced jalapeños.