Taco Chili Video


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Our Red Gold Menu Solutions & Recipes are made with our own, high-quality products in mind. Try them out and taste the Red Gold Difference!



USDA Beef Crumble, Material #100134
Red Gold® Nutritionally Enhanced Chunky Salsa, 4 #10 Cans
USDA Sweet Corn, L/S, Material, #100313, 2.60 - #10 cans, 1 GALLON + 2 QUART + 1 CUP
USDA Pinto Beans, pinto, L/S, Material #100365, 2.75 - #10 Cans, 1 GALLON + 2 QUART + 1 CUP
Taco Seasoning, R/S 9 OZ
Water, 2 QUART


  1. Two days prior to day of service - pre-prep: Pull beef crumbles from freezer. Open case and place bags on sheet pan. Place beef crumbles on lowest shelf in cooler to thaw. Wash hands thoroughly. CCP: Hold below 41°F.
  2. Day of service - pre-prep: Clean and sanitize prep area. Pull 10-gallon stock pot and place at workstation. Pull Red Gold Chunky Salsa, corn and pinto seasoning and place at workstation. Wipe off tops of salsa, corn and beans, open and carefully discard lids. Drain beans and corn thoroughly. Pull thawed ground beef crumbles from cooler and place at workstation. Wash hands thoroughly. CCP: Prepare foods at room temperature in two hours or less.
  3. Prep: Add beef crumbles to the stock pot. Add the taco seasoning and mix together. Add salsa, corn, beans and water. Stir well.
  4. Cook: Place stock pot on stove over medium heat. Stirring frequently, bring the chili to a low boil and then simmer for 45 minutes. CCP: Heat until an internal temperature is reached of 165°F for 15 seconds.
  5. Hold: Place chili in full 6” deep steam table pans. Cover and place in warmer above 135°F. CCP: Hold above 135°F.
  6. Serve: One cup of taco chili using one 8 oz. ladle or spoodle. Each serving provides 1.5 oz. eq. meat/meat alternative, 5/8 cup red/orange vegetable, ¼ cup legume, ¼ cup starchy vegetable. Each serving weighs 286.925 grams or 10.12 oz. CCP: Hold above 135°F.