| Yield 1X: | 272.00 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion, chili | ||
| Portions: | 34.0 | ||||
| Shelf life: | 7 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Canola oil | 2.00 | 4.00 | ||
| Ground beef | 5 | 10 | ||
| Garlic, minced | 6.00 | 12.00 | ||
| Cumin, ground | 2.00 | 4.00 | ||
| Chili powder | 4.00 | 8.00 | ||
| Onion, small dice | 2 | 8.00 | 5 | |
| Celery, small dice | 1 | 4.00 | 2 | 8.00 |
| San Marzano tomatoes, crushed – #10 can | 1.00 | 2.00 | ||
| Chicken broth | 4 | 8 | ||
| Kidney beans – #10 can | 1.00 | 2.00 |
Carefully measure and prepare all ingredients. Heat the oil in a suitable pot pver high heat, then add the beef. As the beef gets hot, break it into very small pieces. When the beef is completey cooked and crumbled, add the garlic, cumin, and chili powder. Cook for two minutes, stirring, then add the onions and celery.
Add a good pinch of salt and pepper mix, and cook, stirring ocaasionally, until the vegetables come to a boil. Reduce to a simmer, and cook for 15 minutes, or until the vegetables are completely soft. Add the crushed tomatoes and chicen broth, and icrease the heat to high. Bring to a boil, then reduce to a simmer. Cook for one hour, then skim off all fat. Add the beans, and correct seasoning to tatse. Cool completely using an ice wand.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.