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Season's Famous Homemade Chili

Food Management Staff

October 1, 2005

1 Min Read
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FM Staff

YIELD: 500, 101/2 oz. servings

128 lbs. ground beef/turkey blend
7 lbs., 4 oz. onions, peeled
4 lbs., 11 oz. green pepper, diced
1 oz. garlic, diced
7 lbs. whole celery stalks, diced
9 1/2 #10 cans tomato strips, diced
2 1/2 lbs. chili powder
7 1/4 oz. Spanish paprika
12 1/2 oz. salt
13 #10 cans dark kidney beans
12 #10 cans tomato purèe
5 bottles Worcestershire sauce
3 1/2 oz. black pepper
2 oz. garlic powder
2 1/2 #10 cans tomato ketchup

  1. Brown ground beef and turkey in steam jacketed kettle; drain off excess fat.

  2. Add onions, celery, green bell peppers and garlic. Simmer until vegetables are tender.

  3. Add all remaining ingredients to kettle. Stir gently but thoroughly. Simmer 1 hour.

Recipe from Mary Angela Miller, administrative director , Ohio State University Medical Center, Columbus, OH.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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