Yield: 5 gallons
10lbs Ground Beef
4 ea. Red Peppers – diced
4 ea. Green Peppers – diced
2 ea. Yellow Onion – diced
1 c. Olive oil blend
1 c. Green Chilis, canned
2 c. Jalapenos, canned
½ c. Chili Powder
3 Tbsp. Garlic Salt
3 Tbsp. Black Pepper
4 Tbsp. Cumin
2 Tbsp. Red Pepper, crushed
2 Tbsp. Salt
2 cans Tomato Juice (46 oz. ea.)
1 #10can Diced Tomato
1 #10 can Pinto Beans

Sauté the peppers & onions in the olive oil blend in a skillet over medium heat until tender. Brown the ground beef in a stock pot, drain. Add peppers and onions along with remaining ingredients to the stock pot, bring to a boil. Let simmer for 15 minutes, stirring occasionally. Eat & Enjoy.

Number of Servings: 1
Prep and Cooking Time: 15+ minutes

Recipe by: Aaron Salinas – Executive Chef
Restaurant Name: Harry’s Country Club