INGREDIENTS:8 lbs. stew meat, cubed 2 cups vegetable oil 8 cups beef stock 4 lbs. yellow onions, chopped 1 lb. green peppers, diced 1 lb. chili peppers, diced 16 garlic cloves, minced 1 cup chili powder 2 Tbsps. salt 2 Tbsps. oregano 2 Tbsps. paprika 2 Tbsps. cumin, ground 3 Tbsps. hot sauce 12.75 lbs. stewed tomatoes 6 cups tomato sauce 6.375 lbs. kidney beans, canned 8 cups waterDIRECTIONS:1. Brown beef cubes in steam kettle with oil. 2. Combine onions, peppers, chilies and garlic. Add ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.