Simple how to guide for making delicious Chili.
Homestyle Chili Recipe
12 lb. 8 oz. USDA ground beef, cooked, 15% fat
1 #10 can USDA kidney beans, low-sodium canned, drained and rinsed
1 #10 can USDA pinto beans, low-sodium, drained and rinsed
1 qt. USDA pepper/onion blend
3 cups dehydrated onion
1 cup taco seasoning, no salt added
¼ cup granulated garlic
¼ cup brown sugar
1 #10 USDA diced tomatoes, no salt added, canned
1 qt. 2 cups (1/2 can) USDA tomato paste, no salt added, canned, undrained
1 gal. 1 qt. Hot water, tap
NOTE: This recipe is created per can and is scaled to print per 95 servings.
PREPARE CHILI
DRAIN BEANS: Wipe tops of cans. Open, drain, and rinse.
CHOP ONION-PEPPER BLEND: Place on a cutting board and chop with a knife. Or chop with a dough scraper.
PREPARE CHILI: Turn kettle on medium-high heat. Place cooked, ground beef back into kettle. Stir in chopped onion-pepper blend, dehydrated onion, taco seasoning, granulated garlic, and brown sugar. Heat and stir frequently for 5 minutes. Add undrained diced tomatoes, tomato paste (freeze unused paste), and hot water. Stir well. Bring to a boil uncovered. Reduce heat and simmer uncovered for 30 minutes or until thickened, stir occasionally. Add drained and rinsed pinto and kidney beans. Simmer uncovered for 10 minutes or until internal temperature reaches 165°F.
Transfer each 25 servings (1 gal 2 qts 1 cup) to 4″ steamtable pans for service. SERVE: Serve 2/3 cup (#6 scoop/~6.8 oz wt) chili on the tray or in Walking Frito bag. Optional: Top with 0.5 oz wt (1/8 cup/2Tbsp/1 oz ladle) mozzarella cheese.
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