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Pork & 3-Bean Chili

Ingredients

  • 7 pounds lean ground pork
  • 6 cups green bell peppers diced
  • 6 cups onions peeled, chopped
  • 4 cups celery chopped
  • 3 cups carrots chopped
  • 2 cups water
  • 1/4 cup brown sugar
  • 1 cup ketchup
  • 1 oz Worcestershire sauce
  • 5 pounds and 4 oz unsalted tomato sauce canned
  • 3 pounds and 5 oz unsalted tomatoes canned, chopped, not drained
  • 4 pounds and 8 oz salsa thick and chucky sauce (mild)
  • 1/3 cup chili powder
  • 3 TBL cumin ground
  • 1 TBL paprika
  • 2 TBL garlic minced
  • 2 1/4 pounds pinto beans canned, drained
  • 2 1/4 pounds kidney beans canned, drained
  • 1 1/2 pounds garbanzo beans canned, drained
  • 1 1/2 pounds American cheese low fat OR low fat Cheddar cheese, shredded

Method

  1. Brown pork.
  2. Drain
  3. Combine peppers, onion, celery, carrots, water, sugar, ketchup, Worcestershire sauce, tomato sauce, tomatoes, salsa, and spices with the pork in a steam jacketed kettle or tilting fry pan.
  4. Blend well.
  5. Bring mixture to a simmer, stirring as needed to prevent scorching.
  6. Reduce heat and simmer for approximately 20 minutes.
  7. Stir as needed to prevent scorching.
  8. Add beans to vegetable and pork mixture.
  9. Simmer for an additional 15 minutes.
  10. Stir as needed to prevent scorching.
  11. Pour into serving pans. Cover.
  12. Holding CCP: Hold product at 140º F or above.
  13. Top each individual serving with 1/2 ounce cheese

Cooling CCP: Pour mixture in two inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.



Servings: 50
Portion Size: 1 cup (8oz. ladle)
Meal Equivalents: 1 Meat, 1 Vegetable
 

Total Calories ........... 240
Total Fat ................  8g
Saturated Fat .......... 3g
Cholesterol................ 40mg
Carbohydrate.......... 21g
Fiber ................. 5g
Protein..............  19g
Sodium ............... 480mg
Vitamin A .............  45%
Vitamin C ........... 50%
Calcium .................. 10%
Iron.................  15%