Housemade Beef & Bean Chili
| Serves | 100 |
|---|---|
| Ingredients | Beans, Beef, Vegetables |
| Menu Part | Soup |
| Cuisine Type | American |
Chef Brian Brooks
Virginia Mason Medical Center
Seattle
Brian Brooks, executive chef at Virginia Mason Medical Center, in Seattle, wasn’t happy with the fat and sodium content in the commercially made chili his department was serving in the cafeteria. So he wrote his own recipe for a scratch-made beef and bean chili that he claims, during the course, of a year cuts out “1,100 pounds of fat and 940 pounds of salt” from the dish.
Ingredients
2 cups olive oil
1 cup chopped garlic
2 lb. diced onion
1 lb. diced red bell pepper
1 lb. diced carrots
1 cup dark chili powder
10 lb. ground beef (local Kobe)
3 cans diced tomatoes
1/3 can tomato paste
10 cups beef stock
3 cans black beans
3 cans kidney beans
3 cans pinto beans
Salt and pepper to taste
Steps
- Heat oil in tilting skillet. Add garlic, onions, pepper and carrots and cook, stirring occasionally, until vegetables are soft.
- Add beef and chili powder. Cook until beef is browned. Add tomato paste and mix in thoroughly. Continue to cook.
- Add stock and beans. Simmer until chili reaches a souplike consistency. Season to taste with salt and pepper.