Chili con Carne with Beans

Rating: 
Makes: 50 or 100 Servings
Raw ground beef (no more than 20% fat)
7 lb
14 lb

1. Brown ground beef. Drain. Continue immediately.

*Fresh onions, chopped
14 oz
2 ⅓ cups
1 lb 12 oz
1 qt ⅔ cup

2. Add onions, granulated garlic, green pepper (optional), pepper, chi li powder, paprika, onion powder, and ground cumin. Cook for 5 minutes.

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Dehydrated onions
2 ½ oz
1 ¼ cups
5 oz
2 ½ cups
Granulated garlic
1 Tbsp 1 ½ tsp
3 Tbsp
*Fresh green pepper, chopped (optional)
8 oz
1 ½ cups 2 Tbsp
1 lb
3 ¼ cups
Ground black or white pepper
2 tsp
1 Tbsp 1 tsp
Chili powder
3 Tbsp
¼ cup 2 Tbsp
Paprika
1 Tbsp
2 Tbsp
Onion powder
1 Tbsp
2 Tbsp
Ground cumin
1 oz
¼ cup
2 oz
½ cup
Canned diced tomatoes, with juice
3 lb 3 oz
1 qt 2 ¼ cups (½ No. 10 can)
6 lb 6 oz
3 qt ½ cup (1 No. 10 can)

3. Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.

Water
2 qt 1 cup
1 gal 2 cups
Canned tomato paste
1 lb 12 oz
3 cups 2 Tbsp (¼ No. 10 can)
3 lb 8 oz
1 qt 2 ¼ cups (½ No. 10 can)
Canned pinto or kidney beans, drained
3 lb 6 oz
1 qt 3 ½ cups (½ No. 10 can)
6 lb 12 oz
3 qt 3 cups (1 No. 10 can)

4. Stir in beans. Cover and simmer. Stir occasionally. 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.

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*Dry pinto or kidney beans, cooked (see Special Tip)
2 lb 4 oz
1 qt 2 cups
4 lb 8 oz
3 qt

5. Pour into serving pans.

6. CP: Hold for hot service at 135° F or higher. Portion with 4 oz ladle (½ cup).

Reduced fat Cheddar cheese, shredded (optional)
1 lb 8 oz
1 qt 2 cups
3 lb
3 qt

7. Garnish with cheese (optional).

Serving

½ cup (4 oz ladle) provides 2 oz equivalent meat/meat alternate and ⅜ cup of vegetable.

Notes

*See Marketing Guide.

Special Tip:
SOAKING BEANS
Overnight method: Add 1 ¾ 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 ¾ 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 ½ 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 chill for later use.
CCP: Cool to 70° F within 2 hours and to
41° F or lower within an additional 4hours. 1 lb dry pinto beans = about 2⅜ cups dry or 5 ¼ cups cooked beans.

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. Continuewith steps 5 - 7.
100 servings: In step 1, use 17 lb 4 oz raw ground beef. Continue with steps 2 and 3. In step 4, omit pinto or kidney beans. Continue with steps 5 -7.

1 lb dry kidney beans = about 2 ½ cups dry or 6 ¼ cups cooked beans.
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