Recipe Classics

Chihuahua Chili

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Recipes:	1	2	3	4	5	6
Servings:	6	12	18	24	30	36
Ingredients:
Ground beef	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Onion, finely diced	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Celery, finely diced	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Fresh jalapeno pepper, finely diced (minus the seeds unless you like it HOT)	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	1/4 C.
Canned pinto beans (with liquid)	15 oz.	30 oz.	45 oz.	60 oz.	75 oz.	90 oz.
Tomato puree or diced tomatoes	14.5 oz.	29 oz.	43.5 oz.	58 oz.	72.5 oz.	87 oz.
Tomato sauce	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Water	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Vinegar, white or apple cider	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Ground cumin	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Salt	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground black pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Chili powder	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Garlic powder	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.
Bay leaf	1	2	3	4	5	6
Paprika	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.

Assembly Directions:

Brown ground beef in a large saucepan.  Drain and discard the fat.  Add the onion, celery, and jalapeno pepper and sauté a minute or two.  Add all the remaining ingredients to the saucepan.  Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30 minutes to an hour or until as thick as you desire.

Freezing Directions:

Cool chili completely.  When cool, pour into suitable size freezer containers or freezer bags.  Label, seal, and freeze.

Serving Directions:

Thaw chili.  Reheat in saucepan over very low flame, or in the microwave.   Serve in bowl with grated cheddar or Monterey Jack cheese, diced onion, and crackers.

Nutritional Info:

Per Serving: 282 Calories; 14g Fat (42.4% calories from fat); 19g Protein; 22g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 1215mg Sodium. 

Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1-1/2 Fat.