Chef-Mate
Chef-Mate Original Carne Chili With Beans, 107 Ounces - 6 Per Case
- 6 per case
- 107 ounces
- Meat, Poultry & Seafood
Chef-Mate Original Carne Chili With Beans packs seasoned beef and tender beans into a 107-ounce institutional can, ready to heat and serve straight from the can. The six-can case delivers 642 total ounces of chili that holds well on steam tables and works as a standalone bowl or a recipe base for chili dogs, loaded potatoes, and casseroles. Built for high-volume foodservice, it provides consistent flavor and texture batch after batch.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| GTIN | 10050000052087 | |
| SKU | 340882 | |
| Category | Meat, Poultry & Seafood |
Product Highlights
- 107-ounce institutional can sized for high-volume kitchens and batch preparation
- Six cans per case, providing 642 total ounces of ready-to-serve chili
- Seasoned beef and bean chili with a traditional carne flavor profile
- Heat-and-serve convenience with no additional preparation required
- Holds well on steam tables, maintaining texture and consistency during extended holding times
- Chef-Mate brand, a longstanding foodservice label recognized for consistent institutional-quality products
Uses
Buffet and steam table service: Heat and hold in steam table pans for cafeteria lines, hotel breakfast bars, and all-you-can-eat service without breaking down or separating.
Chili bowls and cups: Ladle into individual bowls with crackers, shredded cheese, and onions for a quick, satisfying menu item.
Chili over starches: Serve over rice, baked potatoes, or French fries for loaded entrées that stretch portions and add plate appeal.
Recipe base: Use as a shortcut foundation for chili mac, chili dogs, enchilada casseroles, or walking tacos by adding garnishes and complementary ingredients.
Catering and events: Pack into insulated carriers for off-site catering, outdoor events, and large-group functions where batch cooking efficiency matters.
Who Would Benefit
- School and university cafeterias feeding hundreds of students per service period
- Hospital and healthcare dietary departments needing consistent, easy-to-prepare hot entrées
- Hotel banquet kitchens supplying buffet lines for conferences and events
- Correctional facility foodservice operations managing large-scale daily meal production
- Caterers and event planners who need a reliable, ready-to-heat protein entrée for crowds
- Restaurant kitchens looking for a consistent chili base to customize with house garnishes and toppings
Serving Ideas
Top individual bowls with shredded cheddar, diced onions, and sour cream for a classic presentation. Spoon over baked potatoes for a loaded potato bar option. Layer onto hot dogs in buns for game-day chili dogs. Mix with cooked macaroni for a quick chili mac casserole that bakes in under thirty minutes. For walking tacos, open snack-size chip bags and ladle chili directly over the chips with taco toppings.
Preparation & Use
Open the can and transfer the chili to a stockpot, steam table insert, or bain-marie. Heat to an internal temperature of 165°F, stirring occasionally for even warming. Hold at 140°F or above for service. Refrigerate unused portions promptly; do not refreeze thawed product. Each 107-ounce can yields approximately thirteen 8-ounce servings, making portion planning straightforward for batch cooking.
