Recipe: Chili Con Carne

CHILI CON CARNE

1 lb bulk, 90% lean beef ground
2 2/3 tbsp ground dark chili powder
2 tsp ground cumin
2 tsp paprika,ground
3/4 tsp salt
3/4 tsp garlic powder
1/4 tsp ground red pepper (for hotter chili use 1/2 tsp)
30 oz (two 15-oz cans) beans, kidney, dark red, canned, drained, reserve liquids
1 1/3 cups reserved canned bean liquid
1 1/3 cups hot water
1 cup tomatoes, canned,diced,drained
5 tbsp tomato paste, canned
2 cups onions, fresh, chopped

1. Place beef in kettle; cook in its own juice until it loses its pink color, stirring to break apart. Drain or skim off excess fat.

2. Combine chili powder, cumin, paprika, salt, garlic powder and red pepper. Stir into cooked beef.

3. Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 2/3 cups; reserve for use in Step 4.

4. Add beans, tomatoes, tomato paste, and onions to cooked beef; stir well. Add reserved bean liquid and hot water to the beef mixture; stir. Bring to a boil; cover; reduce heat; simmer 1 hour. DO NOT BOIL. Stir occasionally.

CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Makes 12 cups
Source: United States Armed Forces Recipe Service, 2003.
(Original recipe was for 100 - one cup servings.)