Chili (Without Beans)
Makes 5 cups
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
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.