Pork & 3-bean ChiliPork Foodservice
7 pounds lean ground pork
6 cups green bell pepper (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 low-fat cheese (American, OR low fat Cheddar cheese, shredded)
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3Combine 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.
5Bring mixture to a simmer, stirring as needed to prevent scorching.
6Reduce heat and simmer for approximately 20 minutes.
7Stir as needed to prevent scorching.
8Add beans to vegetable and pork mixture.
9Simmer for an additional 15 minutes.
10Stir as needed to prevent scorching.
11Pour into serving pans. Cover.
12Holding CCP: Hold product at 140º F or above.
13Top each individual serving with 1/2 ounce cheese
14Pour mixture in two inch shallow pans. Cover and place in refrigerator. Cool to 40ºF within 4 hours.
15Reheating CCP: Reheat product to 165ºF or higher for at least 1 minute. Hold at 140ºF or higher to serve.