Award Winning Chili

Hearty, south of the border “Chili con Carne”. – 5 gallon Restaurant Recipe


  • 2 #10 cans Tomato Sauceaward winning chili con carne with beans
  • 2 #10 cans Dark Red Kidney Beans
  • 20 lbs 80% Lean Ground Beef
  • 1 gal Picante Sauce or Salsa
  • 1 cup Dark Red Chili Powder
  • ¼ cup Ground Cumin
  • 1 cup Liquid hickory seasoning(optional)


  • “Break Up” Ground Beef in a 32 quart pot.
  • Cook over a medium heat until all of ground beef is well browned.
  • Drain cooking juices from ground beef.
  • Drain brine from kidney beans.
  • Add Ground beef, kidney beans, tomato sauce and picante along with the chili powder and cumin into 32 quart pot.
  • Slowly bring the temperature to 165° to 170° farenheit – use your thermometer.
  • Simmer for approximately 20 minutes.

Serving Suggestions:

  • Serve with corn tortilla chips or in a Taco Bowl.
  • Chili cheese fries, chili nachos, chili Mexican pizzas.
  • Serve in a bread bowl with melted cheddar cheese.
  • Yield: Approximately 5 gallons or 80 – 8oz portions

Chef Notes.

  • A Cinco de Mayo favorite.
  • Homemade chili is popular all year round.
  • Experiment with your own ingredients & seasonings – but always remember “You can always add more but you cant take any out” when you are seasoning your sauces!

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