Ingredients
4 oz. Onions, raw
¾ cup Olive, salad, or cooking oil
1 ½ Tbsp. Garlic, granulated
1 ½ Tbsp.Chili powder
2 Tbsp. +2 tsp. Ground cumin
2 ¼ tsp. Red pepper flakes
1 ½ tsp. Salt
2 ¼ tsp.White pepper
7 oz. All-purpose flour
¼ -#10 can, drained Canned diced tomatoes, drained
3/8 -#10 can, undrained Canned green chile peppers
1/3 cup + 2 tsp. Canned jalapeno peppers, drained
3 qts. + 3 cups Water
1 ½ Tbsp. Vegetable stock base, low sodium
Method
Peel and dice onions.
Heat kettle on medium-high heat for 3 to 4 minutes until hot. Add oil and let heat for 2 to 3 minutes.
Add diced onions, sauté thoroughly for 5 to 7 minutes until translucent.
Add dry spices and flour to the mixture and stir thoroughly until well mixed. Continue to cook and stir for the 3 to 5 minutes until a paste consistency is reached.
Add drained diced tomatoes, diced green chilies, jalapenos (drained and chopped), cold water and vegetable base to the mixture, and stir until well mixed.
Continue to stir/mix well and bring product up to a boil. Once boiling, reduce heat to low simmer (medium-low) for an additional 30 minutes. CCP: Heat to 165° F or higher for at least 15 seconds.
Place green chili into 4” pan (about 2 gallons per pan) and place on speed racks. Add 1 ice wand per 4” pan to assist with the cooling process. Place speed rack into the blast/freezer until properly cooled. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.
Transfer cooled green chili to 3 gallon containers (2.5 gallons per container), and refrigerate or freeze until needed.
Source: Jeremy West, Greeley-Evans Weld County School District 6