Recipe: Chili (without beans)

CHILI (WITHOUT BEANS)

1 1/2 lbs raw 90% lean ground beef
1 cup canned crushed tomatoes, including liquids
1/2 cup plus 2 tbsp canned tomato paste
1/2 cup chopped fresh onions
2 tbsp ground dark chili powder
1 1/2 tsp ground cumin
1 1/4 tsp ground paprika
1/2 tsp salt
1/4 tsp ground red pepper (cayenne)
1/2 tsp garlic powder
1 cup water

Cook beef until it loses its pink color, stirring to break apart. Drain or skim off excess fat.

Add tomatoes, tomato paste, onions, chili powder, cumin, paprika, salt, pepper, garlic and 1 cup water; stir. Bring to a simmer; cook 1 hour, stirring occasionally. DO NOT BOIL.

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

Makes 5 cups
Adapted from source: U.S. Armed Forces Recipe Service, 2003.
(Original recipe was for 100 - one cup servings.)