Ingredients
| Raw ground beef (no more than 20% fat) | 7 pounds |
| Fresh onions, choppedor 2½ ounces dehydrated onions | 14 ounces |
| Granulated garlic(1 tablespoon, 1½ teaspoon) | 1.5 tablespoons |
| Fresh green peppers, chopped (optional) | 8 ounces |
| Ground black or white pepper | 2 teaspoons |
| Chili powder | 3 tablespoons |
| Paprika | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Ground cumin | 1 ounce |
| Canned diced tomatoes, with juice(3 pounds, 3 ounces) | 3.188 pounds |
| Water(2 quarts, 1 cup) | 2.25 quarts |
| Canned tomato paste(1 pound, 12 ounces) | 1.75 pounds |
| Canned pinto or kidney beans, drained(3 pounds, 6 ounces), OR 2 pounds 4 ounces dry pinto or kidney beans, cooked | 3.375 pounds |
| Reduced fat Cheddar cheese, shredded (optional)(1 pound, 8 ounces) | 1.5 pounds |
Instructions
- Brown ground beef. Drain. Continue immediately.
- Add onions, granulated garlic, green pepper (optional), pepper, chili powder, paprika, onion powder, and ground cumin. Cook for 5 minutes.
- Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.
- Stir in beans. Cover and simmer. Stir occasionally.
- Pour into serving pans.
- Portion with 4 oz ladle (1⁄2 cup). Garnish with cheese (optional).
Recipe Notes
CCP: Heat to 155° F or higher for 15 seconds.
OR
If using previously cooked and chilled beans: CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.
Variation:
A. Chili con Carne without Beans
50 servings: In step 1, use 8 lb 10 oz raw ground beef. Continue with steps 2 and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 – 7.
Special Tip:
SOAKING BEANS
Overnight method:
Add 1 3⁄4 qt cold water to every 1 lb of dry beans.
Cover and refrigerate overnight.
Discard the water.
Proceed with recipe.
Quick-soak method:
Boil 1 3⁄4 qt of water for each 1 lb of dry beans.
Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.
Discard the water.
Proceed with recipe.
COOKING BEANS
Once the beans have been soaked, add 1⁄2 tsp salt for every lb of dry beans.
Boil gently with lid tilted until tender, about 2 hours.
Use hot beans immediately.
CCP: Hold for hot service at 135° F.
OR
Or, chill for later use.
CCP: Cool to 70° F within 2 hours and to 41° F or lower within an additional 4 hours.
1 lb dry pinto beans = about 2 3⁄8 cups dry or 5 1⁄4 cups cooked beans.