Chilli con carne XL

Chilli con carne XL
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
  • 4 kg minced beef
  • 2 kg onions
  • 50 gr garlic
  • 2 kg bell peppers
  • 1 kg sweet potato
  • 3 kg carrots
  • 1.3 kg celery sticks
  • chilli powder
  • ground cumin
  • oregano
  • ground coriander
  • brown sugar
  • 1500 gr tomato puree
  • 1 kg tinned chopped tomatoes
  • 4 kg kidney beans
  • 1.3 kg sweet corn
Side dishes
  • 100 wraps
  • 1 kg sour cream
  • 2 kg tomatoes
  • 3 iceberg lettuces
  • 5 cucumbers
  • 1 kg tortilla crisps
  • 40 gr fresh coriander
  • 1 kg grated cheese
  1. Slice the tomatoes and cucumber. Shred the iceberg lettuce and keep all the salad ingredients cold until service.
  2. Rinse and drain the kidney beans and sweet corn.
  3. Chop the fresh coriander.
  4. Chop the onion and garlic. Dice the bell peppers, sweet potato, carrot and celery.
  1. Stir fry the minced meat until brown.
  2. Add the onion and garlic and cook until softened.
  3. Add the carrot, celery and sweat potato and cook until soft.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Add the bell peppers when the other vegetables are about semi-cooked.
  6. Add the tomato puree and the tinned chopped tomatoes. Stir to combine.
  7. Allow the sauce to simmer for 15 min or until the vegetables are just cooked.
  8. Add the kidney beans and sweet corn into the sauce to warm through.
  9. Serve the chilli con carne with the wraps and serve on the side the salad ingredients and grated cheese.
Stuff to know
This recipe will yield 46-50 portions.
The spices and seasoning are to taste.
Add the kidney beans and sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.