Ingredients
| Oil, vegetable | ¼ cup |
| Onions, fresh, diced | 3 pounds |
| Garlic, minced | 4 ounces |
| Peppers, green, fresh, diced | 1 pound |
| Peppers, red, fresh, diced | 8 ounces |
| Tomatoes, canned, diced | 1½ gallons |
| Tomato sauce | 3 quarts |
| Beans, pinto, canned, drained, rinsed# 10 can | 2 each |
| Beans, black, canned, drained, rinsed# 10 can | 1 each |
| Cheese, cheddar, shredded | 1 pound |
Seasonings:
| Cumin, ground | ¼ cup |
| Chili powder | ¼ cup |
| Salt, kosher | 1 teaspoon |
| Pepper, black, ground | 1 teaspoon |
| Paprika, smoked | 2 teaspoons |
Instructions
- Heat oil in pan or steam jacketed kettle. Saute onion, garlic and peppers for 10 minutes.
- Add canned tomatoes and tomato sauce. Stir to combine.
- Combine seasonings. Add to mixture and heat to 165° F. Stir every 15 minutes.
- Add drained, rinsed beans to tomato mixture and heat to 180° F. Stir every 10 minutes.
- Serve with ¼ ounce shredded cheese.
Recipe Notes
Serving Size: 3/4 cup ladle
Yield 50 servings