Chili beef
v1CurrentFinished Product
Yield
~54 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
COLFLO67 | 150 | g | ¥135 | — | |
CG Chuck | 6.6 | kg | ¥12,210 | — | |
tomato paste | 65 | g | ¥49 | — | |
water | 750 | ml | ¥0 | — | |
Bouillon | 20 | g | ¥100 | — | |
garlic powder | 7 | g | ¥42 | — | |
brown sugar | 100 | g | ¥30 | — | |
soy sauce | 60 | g | ¥42 | — | |
apple cider vinegar | 50 | ml | ¥50 | — | |
salt | 50 | g | ¥7 | — | |
Bay leaf | 2 | g | ¥20 | — | |
cumin | 17 | g | ¥44 | — | |
Guajillo chili | 30 | g | ¥270 | — | |
arbol chili | 5 | g | ¥45 | — | |
Sautee onion 70% | 1 | kg | ¥750 | — | |
| Total batch cost | ¥13,794 | ||||
| Cost per unit | ¥255 | ||||
| Suggested retail (30% food cost) | ¥851 | ||||