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- Preparing Time: 2 hours
- Total Time: -
- Served Person: 26
- 1 tablespoon olive oil
- 2 tablespoons white sugar
- 2 1/2 tablespoons chili powder
- 2 tablespoons minced garlic
- salt and ground black pepper to taste
- 2 teaspoons garlic salt
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 (12 ounce) can tomato paste
- 6 1/2 pounds ground beef
- 3 (12 ounce) cans stewed tomatoes
- 1 bunch celery, chopped
- 1 1/2 yellow onions, finely chopped
- 4 jalapeno peppers, seeded and chopped
- 1 (29 ounce) can light red kidney beans, undrained
- 1 (29 ounce) can dark red kidney beans, undrained
- Carbohydrate 19.6
- Cholesterol 70
- Fat 18.8
- Protein 23.7
- Sodium 591
- Calories 341 calories;
Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches. While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth. Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.
