Chili Con Carne
Chili Con Carne
Directions
- In large stock pot, brown ground beef, and pork.
- Pour into colander to drain off excess fats.
- Heat olive oil in a 10 gallon stockpot .
- Add onions, celery, chopped green peppers and garlic to stockpot and sauté briefly.
- Return meat to stockpot; add all remaining ingredients except kidney beans.
- Simmer on low heat for 20 minutes, stirring often.
- Rinse kidney beans with cold water and drain in a large colander; then add to stockpot.
- Pour into a proper storage container.
- Label, date, and refrigerate
Ingredients
- 2 beans, kidney 16-ounce can(s)
- 1/4 cup oregano, dried
- 3 cups chili powder
- 1/2 cup coriander
- 1/2 cup cumin
- 3 pounds Peak Fresh Produce® Celery
- 1/4 cup Peak Fresh Produce® Garlic, Clove(s), chopped
- 5 pounds Peak Fresh Produce® Onion(s), Chopped
- 2 Tbsps. Peak Fresh Produce® Thyme, Fresh
- 1/2 cup pepper, black
- 1 cup Piancone® Oil, Olive
- 10 pounds pork, ground
- 1/4 cup salt
- 10 lbs Surety Beef®, Ground
- 2 cans tomato fillet strips, peeled, 74-40
- 2 cans tomato juice
- 1/2 gallon water