Wenatchee Beef and Lentil Chili

Ingredients

Salad oil¾ cup
Onion, fresh chopped12 ounces
Garlic, fresh12 cloves
Pepper, green bell, fresh, chopped8 ounces
Pepper, black, ground2 teaspoons
Chili powder3 tablespoons
Paprika1 tablespoon
Onion Powder1 tablespoon
Cumin, ground¼ cup
Beef crumbles7 pounds
Salsa1 #10 can
Water1 gallon
Beef Base¾ cup
Tomato Paste(No. 10 can)¼ each
Lentils3 pounds

Instructions

  1. Heat oil in tilt skillet, steam jacketed kettle or large pot.
  2. Add onions, garlic, green pepper, pepper, chili powder, paprika, onion powder, and ground cumin. Cook for 5 minutes. 
  3. Add beef to sauteed vegetables and spices.
  4. Stir in salsa, water, beef base, and tomato paste. Mix well. Bring to a boil. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.
  5. Cook lentils separately (cover with several inches of water, simmer 20 minutes or until desired tenderness) and add them in the last 20 minutes for best results. Dry uncooked lentils could be added to the chili and cook until tender. Adjust thickness with addition of water as needed while lentils cook and absorb liquid. Allow 30 minutes cook time if cooking lentils in the chili from dry. 

Recipe Notes

CCP: Hot hold for service at 135° F or above.

Serving Size: 1 cup

Garnish suggestions: Greek yogurt, shredded cheese, fresh chopped cilantro and sliced jalapenos.