Spicy, Hearty, and Meaty Chili Conquistador

Chili conquistador is a spicy, hearty, meaty chili made with silky tomato sauce and a variety of chilies, including jalapeños for a nice kick. chili conquistador is a noodle-free chili that contains bell peppers, onions, and celery. Chili fits well into the paleo diet. Chili Conquistador s simple, a mix of fragrant spices, organic vegetables, and quinoa. This is the to-go chili for those who like to travel light, eat right, and enjoy bold, all-natural flavors that satisfy without sacrificing taste.

Chili conquistador is a thick and rich chili con carne inspired by family recipes from the Southwest. Deeply seasoned with smoked paprika, oregano, red pepper, and garlic, it’s slow-simmered with lean ground beef and sirloin steak for a big flavor—without being heavy. It’s tasty served on its own or ladled over rice for an authentic Tex-Mex taste that the whole family can enjoy.

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Chili Conquistador

This is a creative method to serve Chili Conquistador. This is a crowd-pleasing dish that is simple to prepare.

Servings 50 people

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Ingredients

  

• 2 ½ cup White rice 
• 5 cup Water 
• 1 tbsp Salt 
• 12 lbs. Ground beef 
• 1 gal Canned diced tomatoes 
• 3 cup Chopped onions 
• ¾ cup Ground chili powder 
• 1½ tbsp Salt 
• ½ tbsp Garlic powder 
• 1/8 tbsp Ground red pepper 
• 3 qt Corn bread mix 

Instructions

 

• Combine rice, water, and salt. Bring to a boil; stir occasionally. 
• Cover tightly; simmer 20 to 25 minutes. Do not stir. 
• Cook beef until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. 
• Add tomatoes, onions, chili powder, salt, garlic powder and red pepper to meat mixture; stir until blended; heat to simmer. 
• Combine rice with chili mixture; mix well. Place 5-3/4 quarts mixture in each pan. 
• Prepare corn bread mix according to instructions on container. 
• Spread 1-3/4 quarts corn bread batter over chili mixture in each pan. 
• Using a convection oven, bake 30 minutes at 375 F. on high fan, open vent or until corn bread is golden brown and done. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. 
• Cut 5 by 5. CCP: Hold at 140 F. or higher for service. 

Course: Main Course

Keyword: Quick Meal