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  • Nut free

Veggie/Meat Chili

This recipe was created by: Serena Caner for Shuswap Food Action Society
Yield:   50 servings
Serving Size:   250mL chili, 1/2 potato
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Ingredients

  • 25 large russet potatoes, washed and cut in half length-wise.
  • 60 ml oil
  • 3 kg ground beef*
  • 10 medium onions
  • 1 head celery, diced
  • 1 kg carrots, diced
  • 80 ml garlic powder
  • 125 ml cumin powder
  • 250 ml chili powder
  • 60 ml salt
  • 1.2 kg (6.5 cups) dried kidney beans, cooked (or 4 – 540 ml cans)
  • 250 ml brown sugar
  • 2 small cans tomato paste
  • 1 –  2kg bag frozen corn
  • 4 L canned diced tomatoes
  • 10 cups tomato sauce
  • 75 ml jarred low-sodium beef bouillon paste (or use 10 cubes)
  • 15 ml black pepper

*for vegetarian chili: replace 3 kg meat with 4-540 ml cans chickpeas, black beans or pinto beans, and beef bouillon with veggie bouillon

Toppings (optional)

  • grated cheddar cheese
  • green onions/chives
  • sour cream

Method

Step 1

Rinse kidney beans and place in an 8 qt Instant pressure cooker with 5 L water and cook at high pressure for 50 minutes. Allow natural release*.

Step 2

Heat 15 ml oil in a large frying pan over medium heat and brown beef. Remove and set aside.

Step 3

Heat remaining oil in a large pot and sauté onions, celery and carrots for 10 minutes, until lightly browned. Add garlic, cumin, chili, sugar, salt, tomato paste, canned tomatoes, tomato sauce and sauté another 5 minutes. Add corn and beef bouillon paste. Simmer for 30 minutes. Season with salt and pepper.

Step 4

Preheat the oven to 425°F. Poke holes in each potato with a fork. Toss in oil and salt and place on a cookie sheet. Bake for 30 minutes, then flip over and  bake for another 30 minutes.

Step 5

Place potato cut-side up in a bowl and cover with 250mL of chili, or place chili on side. Optional: Top with cheddar cheese and green onions and a dollop of sour cream.

*natural release means to let pressure inside Instant Pot to come down on its own, without pressing a button. This can take  10-30 mins.

HACCP

  • If using ground beef, cook until internal temperature reaches 71° C for a minimum of 15 secs.
  • Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.
  • Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.
  • Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.
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