Recipe: School Cafeteria Chili Con Carne with Beans (50 servings, 1970's)

SCHOOL CAFETERIA CHILI CON CARNE WITH BEANS

FOR 50 SERVINGS:
7 lbs raw ground beef (no more than 24% fat)
1/2 cup + 1 tbsp (2 oz) dehydrated onions or 2 2/3 cups (1 lb) fresh onions, chopped
1 tbsp + 1 1/2 tsp garlic powder
1 1/2 cups (8 oz) green pepper, chopped (optional)
2 tsp ground black pepper
3 tbsp chili powder
1 tbsp paprika
1 tbsp onion powder
2 tbsp ground cumin
1/2 no. 10 can (3 lb 3 oz) canned tomatoes, with liquid, chopped
2 1/4 qt water
1/4 no. 10 can (1 lb 12 oz) tomato paste
1/2 no. 10 can (3 lb 6 oz) canned pinto or kidney beans, drained or 1 qt + 1 1/2 cups (2 lb 1 oz) cooked dry pinto or kidney beans
1 3/4 qt (1 lb 8 oz) cheddar cheese, shredded (optional)

Brown ground beef. Drain.

Add onions, garlic powder, green pepper (optional), black pepper, and seasonings. Cook 5 minutes.

Stir in tomatoes, water, and tomato paste; mix well. Bring to boil. Reduce heat. Cover. Simer slowly, stirring occasionally until thickened, about 40 minutes.

Stir in beans. Cover and simmer about 10 minutes or until hot. Pour into serving pans.

Portion with 4-oz ladle (1/2 cup). Garnish with cheese (optional).

Source: USDA School Lunch recipes, 1971.