Pinto Beans	Chili With Beans

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Chili With Beans

Source: Casa Gallardo Restaurants Recipe Binder, 1993

Yield: 3 gallons

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Ingredients

• 10 lb ground beef, not to exceed 20% fat

• 2 1/2 oz garlic, granulated

• 4 oz jalapeno juice

• 3 oz salt

• 28 oz bell pepper, green, diced 1/4 in

• 28 oz onions, yellow, diced 1/4 in

• 9 oz chili Santa Maria

• 2 1/2 oz cumin, ground

• 1 oz pepper, black

• 2 lb tomato paste

• 1/2 gal water

• 1/2 gal enchilada sauce, hot

• 1 1/2 gal pinto beans, cooked with salt, whole, drained & unmashed

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Preparation

Place ground beef in stock pot and cook over medium heat until beef begins to turn color, stirring continuously breaking the beef as it cooks. Drain off 50% of the liquid and place the beef back on the stove. Add garlic, jalapeno juice and salt, and cook for approximately 3 minutes.

Add bell pepper, onions, chili Santa Maria, cumin and pepper, mixing until uniformly combined. Let the mix cook for approximately 20 minutes, stirring constantly to prevent burning.

Combine and dissolve the tomato paste and the water, and add to the meat with the enchilada sauce. Let the mixture simmer for 5 minutes.

Combine the cooked pinto beans with the chili mixture and continue to simmer for approximately 15 minutes, mixing to ensure even distribution.