Ingredients Weight Measure
Beef, top round, 1/2 10 lbs.
Olive oil 1 cup
Garlic, fresh minced 2 Tbsp.
Yellow onions, large, round, 1/4 2 ea.
#10 Can tomatoes, diced 1 ea.
White beans, cooked al dente (half cooked) 2 lbs.
Chili powder 2 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz. + as needed
Beef stock 3 gals.
Salt 2 Tbsp.
Black pepper, ground 3 tsp.
Sugar 2 Tbsp.


Ingredients Weight Measure
Cheddar cheese, shredded 2 lbs.
Corn tortilla chips, multi-colored 240 pcs.


  1. In a large brazier (a two-handled sauté pot) over medium-high heat, brown beef 2 lbs. at a time 1 Tbsp. olive oil. Remove from brazier and add next batch of beef to brown.
  2. When all the beef has been browned and removed, add into the brazier with any remaining olive oil, the minced garlic, diced onions and diced tomatoes. Sauté until onions are translucent.
  3. Next, add the browned beef and white beans into the onion mixture and sauté for a couple of minutes.
  4. Add chili powder and TABASCO® Chipotle Pepper Sauce to beef mixture and sauté all ingredients for a couple of minutes. Add beef stock to mixture, bring to a boil; then turn heat down to a simmer and cook for about 1/2 hour.
  5. Add salt, black pepper and sugar to chili and continue to cook at a simmer for another 1/2 hour, or until beef and beans are fork tender.
  6. Place 16 oz. of chili in each large, white wide-lipped soup bowl and top with 1-1/2 oz. shredded cheddar cheese. Rim bowl with 12 alternating colored tortilla chips. Serve TABASCO® Chipotle Pepper Sauce on the side for customers who want more heat.
  7. NOTE: Chili tastes better when served the next day.

Yield: 20 16-oz. portions