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Chili con Carne


CCP: Wash hands thoroughly. Put on clean gloves.
CCP: Defrost ground beef under refrigeration.

  1. Clean and chop onions, celery, green peppers. Set aside.
  2. Drain kidney beans, rinse in colander under cool running water. Set aside.
  3. Cook ground beef in a large stock pot or kettle. Drain meat to remove excess fat.
  4. Add chopped onions, celery and green pepper. Stir well and cook until vegetables are tender.
  5. Add canned tomatoes, with juice to beef mixture. Add kidney beans, water, and seasonings - garlic, chili powder and brown sugar.
  6. Stir well, bring to a boil. Reduce heat and let simmer until thickens and beans and vegetables are soft.
  7. Pour into hotel pans. Cover and keep hot at 135° or higher for service. Garnish with chopped fresh cilantro.

Additional Serving Suggestions

  • Serve 1/2 cup chili over 1/2 cup cooked brown rice (use #8 scoop/ladle)
    • Rice may be increased to 1 cup for secondary


1 serving = 2 M/MA and 1 grain/bread

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Makes 120 (4 oz) servings

  • 20 pounds ground beef
  • 3 pounds raw onions
  • 2 pounds raw celery
  • 1 pound raw peppers (green, sweet)
  • 2 #10 cans crushed tomatoes
  • 1 quart water
  • 27 pounds red kidney beans (canned, solids and liquid)
  • 2 tablespoons garlic powder
  • 5 tablespoons chili powder
  • 2 tablespoons brown sugar, unpacked
  • 5 pounds long grain brown rice, cooked, without salt