Wisconsin Chili

Ingredients

Oil, olive¼ cup
Onion, finely diced(1 pound, 10 ounces)5 cups
Green beel pepper, diced2½ cups
Garlic, minced¾ cup
Beef, raw, ground 85/15 (no more than 15% fat), fresh or frozen and thawed5 pounds
Salt1 tablespoon
Cumin, ground⅓ cup
Chili powder½ cup
Paprika, smoked¼ cup
Tomato paste, canned2 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 sodium2 quarts
Kidney beans, canned, drained1 #10 can
Pinto beans, canned, drained1 #10 can
Lime juice¼ cup
Cilantro, fresh, chopped(3 ounces)1 cup

Instructions

  1. 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.
  2. Stir in spices and tomato paste to coat meat.
  3. Add lentils, diced tomatoes, beef stock and beans.
  4. 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.
  5. Just prior to service stir in lime juice and add fresh cilantro. Hold for hot service at 135˚ or higher.
  6. 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