Chili Con Carne, Large Family Recipe (25 servings)

1.5 pounds ground beef, 85 percent

1 ¾ cups yellow onions, diced

1 ⅜ cups green bell peppers, diced

2 Tbsp chili powder

2 Tbsp paprika

2 Tbsp granulated garlic

2 Tbsp granulated onion

1 ½ tablespoons ground cumin

1 ½ tablespoons kosher salt

1 teaspoons ground black pepper

16 oz. water

31 ounces diced tomatoes, canned

13 ounces tomato paste

50 ounces kidney beans, canned

50 ounces pinto beans, canned

Thaw ground beef in refrigerator one or two days in advance.

Brown ground beef over high heat in stock pot or skillet. Once browned, remove from stock pot, drain to remove excess fat; set aside.

Sauté onions until translucent.

Add peppers and continue to sauté for additional 5 minutes.

Add meat to onion and pepper mixture.

Combine chili powder, paprika, granulated garlic, granulated onion, cumin, salt, pepper, water, diced tomatoes, and tomato paste.

Rinse and drain kidney and pinto beans. Add to meat mixture.

Stir ingredients until well combined. Continue to simmer for 2 hours, stirring frequently.

Makes 25 ¾ cup portions.