Photo shows the Regular dish Beef Chilli Con Carne — Easy to Chew IDDSI Level 7EC · Easy to Chew Draft — Requires Review
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7 Regular Level 7 Recipe book original 7EC Easy to Chew Level 7EC Draft — Requires Review 6 Soft & Bite-Sized Level 6 Draft — Requires Review 5 Minced & Moist Level 5 Draft — Requires Review 4 Pureed Level 4 Draft — Requires Review
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Soft, tender chilli con carne in a rich tomato sauce; approximately 50 serves.
Ingredients 5-star beef mince 5250g Canola oil 30g Onions 600g, peeled and finely diced Garlic 70g, crushed Finely ground chilli 10–15g, replacing chilli flakes Ground cumin 8g Tinned chopped tomatoes 2000g, blended and sieved to remove seeds and skins Tinned red kidney beans 1500g, drained Water 500g Salt and finely ground pepper, to taste Final texture Soft, moist beef and tender beans in tomato sauce, without tough skins, gristle or firm onion pieces.
Sauce, gravy & liquid Retain the smooth tomato cooking sauce so the lean beef stays moist; avoid a watery pool around the chilli.
IDDSI Level 7EC requirements Soft and tender; breaks apart easily with the side of a fork. No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits. No bones, gristle, pips, seeds or skins. Preparation 1 Remove any gristle from the mince. Blend and sieve the tomatoes. 2 Replace chilli flakes with finely ground chilli to avoid firm flakes. 3 Drain and rinse the beans. Do not add crunchy garnishes or raw salad. Cooking 1 Heat oil in a thick-bottomed pan. Cook onions and garlic gently until completely soft. 2 Add mince and break up clumps. Cook thoroughly without creating hard, dry crusts. 3 Add chilli, cumin, tomatoes, water and seasoning. Add beans and simmer gently for about one hour. 4 Keep partly covered to retain moisture. Continue cooking until beef, onions and beans are tender. Texture modification 1 Break up any firm mince clumps and mash beans lightly. 2 If bean skins remain tough or papery, remove beans, mash through a sieve and return the smooth bean pulp. 3 Reduce any watery separation gently without drying the beef. Serving & plating 1 Serve moist chilli in warmed bowls. 2 Omit optional rice unless separately prepared and assessed for the intended texture. 3 Do not add raw salad, crispy toppings or other hard garnishes. IDDSI testing to perform 1 At serving temperature, use the side of a fork to break representative beef clumps, onion pieces and beans apart easily. 2 Check several portions for tough bean skins, gristle, dry beef and firm onion pieces; remove or rework before serving. Chef’s notes from the recipe book
This dish can be served with rice.
IDDSI testing & verification Level 7EC — Easy to Chew. Saved on this device only until staff logins are added.
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Photo shows the Regular dish
