10 pounds ground beef (AP)
8 ounces chopped onions
1 clove minced garlic
2 1/2 quarts canned tomatoes, diced
2 quarts tomato puree
1 quart water
3 ounces chili powder
1 1/2 tablespoons ground cumin
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon black pepper
2 ounces granulated sugar
152 ounces canned beans (pinto, kidney, or red)

  1. Cook beef, onions, and garlic in steam-jacketed kettle until meat loses pink color.

  2. Mix tomato and seasonings. Add to beef. Cook until blended.

  3. Add beans to meat mixture. Cover and simmer for 1 hour. Add water if chili becomes too thick.

Yield: 3 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

If dried beans are used, substitute 3 lb for canned beans. Wash and prepare according to directions on p. 632.

If desired, thicken chili by mixing 5 oz flour and 2 cups cold water. Add to chili mixture and heat until flour is cooked.

1 oz (1/2 cup) dehydrated onions, rehydrated in 3/4 cup water, may be substituted for fresh onions.


Chili and Cheese. Sprinkle grated cheddar or Monterey Jack cheese over chili, 1 Tbsp per bowl.

Chili Buffet. Serve chili with accompaniments: chopped onions, tomatoes, and green peppers; sliced black olives; shredded cheese; and sliced jalapeño peppers.

Chili Spaghetti. Use only 7 lb ground beef. Cook 1 lb 8 oz spaghetti according to directions on p. 369. Add to chili mixture just before serving. Macaroni or other pasta shapes may be used also.

Turkey Chili. Substitute 8 lb ground turkey for ground beef.