Ingredients
| Salad oil | ¾ cup |
| Onion, fresh chopped | 12 ounces |
| Garlic, fresh | 12 cloves |
| Pepper, green bell, fresh, chopped | 8 ounces |
| Pepper, black, ground | 2 teaspoons |
| Chili powder | 3 tablespoons |
| Paprika | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Cumin, ground | ¼ cup |
| Beef crumbles | 7 pounds |
| Salsa | 1 #10 can |
| Water | 1 gallon |
| Beef Base | ¾ cup |
| Tomato Paste(No. 10 can) | ¼ each |
| Lentils | 3 pounds |
Instructions
- Heat oil in tilt skillet, steam jacketed kettle or large pot.
- Add onions, garlic, green pepper, pepper, chili powder, paprika, onion powder, and ground cumin. Cook for 5 minutes.
- Add beef to sauteed vegetables and spices.
- 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.
- 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.