Recipe: Beef Chili


  • 6 pounds 12 ounces Michigan ground beef
  • 1 cup fresh onions, chopped
  • ¼ cup garlic, minced
  • 1 tablespoon chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons onion powder
  • 2 teaspoons ground black pepper
  • 1 ½ cups canned no salt added tomato paste
  • 1 quart 3 ½ cups canned kidney beans, with liquid
  • 1 quart fresh zucchini, with skin, chopped
  • 4 cups fresh green bell peppers, chopped
  • 6 cups canned diced tomatoes, drained
  • 12 ½ ounces reduced fat cheddar cheese, shredded


Heat a large skillet over medium heat. Break up the ground beef, add it to the skillet, and cook. Stir as needed to cook evenly and break up clumps; until well-browned, about 10 minutes. Transfer the cooked beef to a wire-mesh sieve and drain for 10 minutes to remove excess fat. Return the skillet to the heat while the beef drains. Add the onions and garlic and cook. Stir frequently, until the onions are a light golden color, 3 to 4 minutes. Add the chili powder, cumin, paprika, onion powder, and pepper. Stir to combine evenly.

Add the tomato paste and cook, stirring frequently, until the tomato paste turns a deep red, about 2 minutes. Add the drained beef, beans, chopped zucchini, peppers, and tomatoes. Stir well and bring to a simmer. Continue to simmer until the chili has a good flavor and consistency, about 20 minutes. Top with 2 tablespoons cheese per serving.

Yield: 50 servings

Recipe courtesy of The Culinary Institute of America