Servings: 100 Portions
Portions: 1/2 Cup Each
3 3/4 quart (6 lb) beans, pinto, dry
3 3/4 gallon water
3-1/2 tablespoon (2-1/4 oz) salt
5 tablespoon (1-1/4 oz) pepper, black
3 lb beef, ground
5 cups (1 lb) bacon, chopped
2 quart (4 lb 4 oz or 2/3-No. 10 can) tomatoes, canned, crushed
3 cups (1 lb) onions, dry, chopped
2/3 cup (3-1/2 oz) clili powder
6 tablespoon (1-1/2 oz) cumin, ground
2-1/2 tablespoon (1 oz) garlic, dehydrated
Pick over and wash beans thoroughly. Cover with water; bring to a boil; boil 2 minutes; turn off heat. Cover and let soak 1 hour. Add salt and pepper. Bring to a boil; add water to cover beans, if necessary. Cover and simmer 1-1/2 hours or until beans are tender. DO NOT DRAIN; set aside. Cook beef and bacon until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Combine tomatoes with beans, ground beef, bacon, and onions. Add chili powder, cumin, and garlic to meat mixture. Mix well. Heat until mixture simmers.