Ingredients

  • 7 pounds lean ground pork
  • 6 cups green bell peppers (diced)
  • 6 cups onions (peeled, chopped)
  • 4 cups celery (chopped)
  • 3 cups carrots (chopped)
  • 2 cups water
  • 1/4 cup brown sugar
  • 1 cup ketchup
  • 1 ounce worcestershire sauce
  • 4 ounces unsalted tomato sauce (canned)
  • 5 ounces tomatoes (unsalted, canned, chopped, not drained)
  • 8 ounces salsa (thick and chucky sauce, mild)
  • 1/3 cup chili powder
  • 3 tablespoons cumin (ground)
  • 1 tablespoon paprika
  • 2 tablespoons garlic (minced)
  • 2 1/4 pounds pinto beans (canned, drained)
  • 2 1/4 pounds kidney beans (canned, drained)
  • 1 1/2 pounds garbanzo beans (canned, drained)
  • 1 1/2 pounds cheese low fat (American, OR low fat Cheddar cheese, shredded)

Directions

  1. Brown pork.
  2. Drain
  3. Combine peppers, onion, celery, carrots, water, sugar, ketchup, Worcestershire sauce, tomato sauce, tomatoes, salsa, and spices with the pork in a steam jacketed kettle or tilting fry pan.
  4. Blend well.
  5. Bring mixture to a simmer, stirring as needed to prevent scorching.
  6. Reduce heat and simmer for approximately 20 minutes.
  7. Stir as needed to prevent scorching.
  8. Add beans to vegetable and pork mixture.
  9. Simmer for an additional 15 minutes.
  10. Stir as needed to prevent scorching.
  11. Pour into serving pans. Cover.
  12. Holding CCP: Hold product at 140º F or above.
  13. Top each individual serving with 1/2 ounce cheese
  14. Pour mixture in two inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
  15. Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.
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