Recipe: Chili Con Carne For 100

CHILI CON CARNE FOR 100
Yield 100 servings - 1 cup servings

14 lbs beef, ground, bulk, raw, 90% lean
8 1/2 oz (2 cups) chili powder, dark,ground
1 2/3 oz (1/2 cups) cumin, ground
2 oz (1/2 cup) paprika, ground
1 7/8 oz (3 tbsp) salt
7/8 oz (3 tbsp) garlic powder
3/8 oz (2 tbsp) pepper, red,ground
33 7/8 lbs (3 gal plus 3 qts) beans, kidney, dark red, canned, incl liquids*
8 1/3 lbs (1 gal) reserved liquid
8 1/3 lbs (1 gal) water
6 5/8 lbs (3 qts) tomatoes, canned, diced, drained
2 lbs (3 1/2 cups) tomato paste, canned
3 1/8 lbs (2 qts plus 1 cup) onions, fresh, chopped

1. Place beef in steam-jacketed 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 gallons; 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.

Notes:*

1. In Step 3, 10 pounds dry, kidney, pinto or white, beans may be used; pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. Cover with 6 gallons water; boil 2 minutes, turn off heat. Cover; let soak 1 hour. Bring beans to a boil; add 1-2/3 ounces or 2-2/3 tablespoons salt. Cover; simmer 1-1/2 hours or until tender. If necessary, add more water to keep beans covered. Drain beans; reserve beans for use in Step 4. Combine bean liquid with hot water to make 2 gallon; reserve for use in Step 4.

Source: United States Armed Forces Recipe Service, 2003.
MEAT, FISH, AND POULTRY recipe No. L 028 00