Chili (Without Beans)
Makes 5 cups
Ingredients
1 1/2 lbs BEEF, GROUND, RAW, 90% LEAN
1 cup TOMATOES, CANNED, CRUSHED, INCL LIQUIDS
1/2 cup + 2 tbsp TOMATO PASTE, CANNED
1/2 cup ONIONS, FRESH, CHOPPED
2 tbsp CHILI POWDER, DARK, GROUND
1 1/2 tsp CUMIN, GROUND
1 1/4 tsp PAPRIKA, GROUND
1/2 tsp SALT
1/4 tsp PEPPER, RED, GROUND (for hotter chili use 1/2 tsp)
1/2 tsp GARLIC POWDER
1 cup WATER
Method
-
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 water; stir. Bring to a simmer;
cook 1 hour, stirring occasionally. DO NOT BOIL.
CCP: Internal temperature must reach 155 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.
Source: U.S. Armed Forces Recipe Service.
Original recipe was for 100 - one cup servings.