Ingredients
| Oil, olive | ¼ cup |
| Onion, finely diced(1 pound, 10 ounces) | 5 cups |
| Green beel pepper, diced | 2½ cups |
| Garlic, minced | ¾ cup |
| Beef, raw, ground 85/15 (no more than 15% fat), fresh or frozen and thawed | 5 pounds |
| Salt | 1 tablespoon |
| Cumin, ground | ⅓ cup |
| Chili powder | ½ cup |
| Paprika, smoked | ¼ cup |
| Tomato paste, canned | 2 cups |
| Lentils, brown, dried(1 pound 12 ounces) | 4 cups |
| Diced tomatoes, canned, drained, low sodium(6 pounds 6 ounces) | 3 quarts |
| Beef stock, low sodium | 2 quarts |
| Kidney beans, canned, drained | 1 #10 can |
| Pinto beans, canned, drained | 1 #10 can |
| Lime juice | ¼ cup |
| Cilantro, fresh, chopped(3 ounces) | 1 cup |
Instructions
- Heat oil in a large stockpot or tilt skillet. Add onions, green peppers, garlic and saute until soft. Add salt and beef and cook until browned, breaking up into chunks. Cook to 155 ℉ for at least 15 seconds.
- Stir in spices and tomato paste to coat meat.
- Add lentils, diced tomatoes, beef stock and beans.
- Bring to a boil then lower heat and allow to simmer, stirring occasionally until chili thickens and lentils are cooked through and falling apart, about 35 minutes. Add water if too thick.
- Just prior to service stir in lime juice and add fresh cilantro. Hold for hot service at 135˚ or higher.
- Portion with an 8 oz. spoodle (1 cup).
Recipe Notes
Yield: 3 gallons
Substitute:
6 pounds Beef, Stew Meat, fresh or frozen and thawed, cut into ½” cubes.
Proceed with recipe as directed in Steps 1-6