Chili con Carne I recipe

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6 pounds dried pinto beans
⅜ cup salt
20 pounds lean ground beef
1 pound chopped onions
4 cloves garlic, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 ⅓ cups chili powder
3 tablespoons ground cumin
1 ½ teaspoons ground black pepper

Nutrition Info

300.1 calories
carbohydrate: 23.7 g
cholesterol: 59.5 mg
fat: 11.9 g
fiber: 7.6 g
protein: 24.6 g
saturatedFat: 4.5 g
servingSize: -
sodium: 325.1 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -


  1. Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside.

  2. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot, stir, cover and simmer 1 hour.

Recipe Yield

6 gallons

Recipe Note

Great chili recipe for a very large crowd. Cook it in a 6 gallon steam jacketed kettle or a huge pot on the stove.

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