Ranch-Style Chili con Carne for 100
INGREDIENTS
15 pounds dry Pinto Beans with enough water to cover
5 gallons water
20 pounds lean ground beef
2 pounds onions, diced
2 (#10) cans (about 7 quarts) tomato sauce
1 (#10) can (about 3-1/2 quarts) tomatoes, chopped
5 ounces chili powder
4 ounces cumin
2 ounces garlic salt
1 (12-ounce) can whole green peppers, chopped
2 gallons beef stock
Hot red chili peppers, crushed, to taste
PREPARATION
Cover beans in water and soak for up to 8 hours (or overnight in the refrigerator.) Drain and rinse.
In a large stockpot, combine beans and 5 gallons water. Simmer with lit slightly tilted, 1-1/2 to 2 hours or until beans are tender. Drain.
In nonstick pan, brown beef and onions. Add beef mixture and remaining ingredients to the beans. Simmer for 30 minutes or until flavors are fully blended.
The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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