Wrangler’s Beef Chili
Ingredients
- Ground beef (80% lean) - 8 1/2 lbs
- Chopped yellow onion - 1 1/2 qt
- Canned pinto beans, drained - 24 cups
- Water - 1 1/2 Gal
- Tomato puree - 12 cups
- Frozen corn - 3 qts
- Chili powder - 1/2 cup
- Ground cumin - 1/2 cup
- Garlic powder - 1/3 cup
- Dried oregano leaves - 1/3 cup
- Ground black pepper - 1 Tbsp
Preparation
1. Brown ground beef and onions, breaking ground beef into 3/4-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.
* Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
2. Stir in beans, water, tomato puree, corn, chili powder, cumin, garlic powder, oregano and pepper; bring to a boil. Reduce heat; cover and simmer, stirring occasionally.
Critical Control Point: Heat to 165°F for at least 15 seconds.
Critical Control Point: Hold hot for service at 135°F for up to 2 hours.
3. Portion 1-1/3 cups (two #6 scoops) chili. Serve and garnish with toppings, as desired.
Notes:
- Wrangler’s Beef Chili can be served over baked russet potatoes. Portion 1-1/3 cups (two #6 scoops) over half of one baked russet potato per serving. Garnish with toppings, as desired.
- Wrangler’s Beef Chili can be served over hot cooked whole wheat macaroni. Portion 1-1/3 cups (two #6 scoops) over 1/2 (#8 scoop) macaroni per serving. Garnish with toppings, as desired.
- Wrangler’s Beef Chili Flavor Variations:
o Cincinnati-Style Beef Chili: Add ground cinnamon with other spices in Step 2. Serve over whole wheat spaghetti.
o Moroccan-Style Beef Chili: Add ground pumpkin pie spice with other spices in Step 2. Add frozen peas and diced carrots with corn. Serve over whole wheat couscous.