Recipe#541

Servings: YIELD: 100 Portions
Portions: 1 1/4 Cups Each
Pan Size:
Temperature:

INGREDIENTS

1 1/4 gal (8 lb) beans, kidney or pinto, dry
2 1/2 gal water, boiling
6 tbsp. (4 oz) salt
24 lb beef, ground, thawed
3 tbsp. (1 oz) garlic, dry, chopped
1 1/2 qt. (2 lb) onions, dry, chopped
1/2 cup (2 oz) cumin (optional)
1 1/2 cups (8 oz) chili powder
1/2 cup (2 oz) paprika, ground
2 tbsp. pepper, red, ground
1/2 cup (5 oz) salt
3 qt. (6 lb 6 oz or 1-No. 10 cn) tomatoes, canned, crushed
3 1/2 cups (1 lb 14 oz or 1-No. 2 1/2 cn) tomato paste, canned
1 gal water, hot
1 cup (4 oz) flour, wheat, general purpose (optional)
2 cups water or bean liquid

INSTRUCTIONS

Pick over and wash beans thoroughly. Cover with 2 1/2 gal boiling water; boil 2 minutes; turn off heat. Cover; let soak 1 hour. Bring beans to a boil; add 6 tbsp salt. Add more water if necessary to cover. Simmer 1 1/2 hours or until beans are tender. DO NOT DRAIN. Set aside.

Cook beef in its own fat until it loses its pink color, stirring beef to break apart. Drain or skim off excess fat. Add garlic, onions, cumin, chili powder, paprika, red pepper, and 1/2 cup salt. Add tomatoes, tomato paste, and 1 gal hot water; stir. Bring to a simmer; cook 1 hour. DO NOT BOIL. Add beans and liquid; bring to a simmer; cook 30 minutes. To thicken chili, mix flour and 2 cups water or bean liquid; add to chili while stirring; cook about 5 minutes.

NOTE: 1. Beans may be soaked overnigh.
2. 2 lb 4 oz onions A.P. will yield 2 lb chopped onions.
3. 27 lb 8 oz (4-No. 10 cn) canned undrained kidney beans or 28 lb (28-No. 303 cn) canned undrained pinto beans may be used.