Red Bean Chili Soup
Ingredients:
| 20 lb. |
Beef, ground |
| 10 lb. |
Onions, diced |
| 12 oz. |
Garlic, chopped |
| 12 lb. |
Red beans (kidney), soaked overnight, drained |
| 2-No.10 cans |
Tomatoes, crushed |
| 10 gal. |
Chicken stock |
| 8 oz. |
Paprika |
| 8 oz. |
Chili powder |
| 8 oz. |
Cumin, ground |
| 5 oz. |
Oregano, whole leaf |
| ½ cup |
Garlic powder |
| 2 Tbsp. |
Cayenne pepper |
Method:
- In a steam kettle, sauté the onions and garlic until soft. Add the ground beef and cook until meat is brown.
- Add all of the remaining ingredients and cook until beans are tender.
- Check the consistency and seasoning
Source: Chef Keith Hammerich, CCSF |
