Category Archives: Beef

Chili Recipe

Chili con Carne

This chili recipe is for 45 servings. You can definitely make it smaller if you adjust the ingredients accordingly.


10 lb lean ground beef,
1/2 cup chopped onion,
1 tbsp. chopped garlic,
1 cup each chopped celery and diced carrot,
6 cans black beans, drained,
1 Tbsp. paprika,
1 teaspoon smoked paprika,
1/2 cup beef base,
4 cups tomato sauce,
½ can diced tomatoes from a can,
1 can tomato paste,
water if needed,
2 Tbsp. Taco seasoning,
½ Tbsp. ground cumin,
1 tsp. garlic powder (if using),
½ tsp. black pepper


1. Brown the ground beef in a large, heavy skillet with little oil and the onion, garlic, celery and carrot.

2. Add the diced tomatoes, tomato paste, onion powder, paprika, taco seasoning, beef base, tomato sauce, beans and water. Cook over low heat for about 40 minutes, adding more water if needed.

3. Finally, add cumin, black pepper, and cook for 5 minutes more. Let the chili sit for about 10 minutes before serving.

Beef Burrito Recipe

Beef burrito


2 lb lean ground beef,
1 cup parboiled rice,
360 ml. water,
1 can black beans,
3 oz BBQ sauce,
1/2 onion, sliced,
1/2 red bell pepper, sliced,
Taco seasoning to taste,
1 Tbsp. olive oil,
shredded cheddar, as needed,
8 12-inch flour tortillas


  1. Brown the ground beef with the red pepper and onion in a large heavy skillet with the olive oil. Season the beef to taste with the taco seasoning.
  2. Put the rice and the water in a saucepan with a heavy lid and bring to a boil. Reduce the heat to a low simmering without lifting the lid until the rice is ready.
  3. Bake the black beans with the bbq sauce in a preheated oven at 350 F for about 20 minutes.
  4. Place some of the beef, rice, baked beans and shredded cheddar in the middle of each tortilla and fold the burritos.
  5. Cook each burrito until lightly toasted and the cheddar inside is melted, on a flat-top grill or in a cast-iron pan.
  6. Cut each burrito in the middle on a bias and serve with salsa and sour cream.

How To Cook Roast Beef In Oven


1 four-pound “eye of round” beef roast,
1 carrot,
1 onion,
2 stalks of celery,
2 bay leaves,
1 tablespoon whole peppercorns,
1 oz. Montreal steak spice,
1 teaspoon salt


Place the eye of round beef roast in a hotel pan. Season it with the Montreal steak spice and salt. Cut coarsely the onion, carrot and celery and add them to the pan. Also, add the peppercorns and bay leaves. Pour 1 cup of warm water in the pan. Preheat the oven at 400 F and place the roasting pan in the oven uncovered. Cook for about 20 minutes or until nicely browned. The purpose to brown the roast beef is to help keep it more juicy. After you have browned it, cover the roasting pan with aluminum foil and reduce the temperature to 300 F. Cook the roast covered for about 2 hours covered, or until the internal temperature reaches 175 F. At this point the meat should be very tender. Let the meat rest for about 20 minutes, then slice and serve. All the au-jus from the bottom of the pan is excellent for making the gravy, so don’t forget to strain it and use it.

Cooking tips: The cooking temperatures that I am giving above are for a convection oven. If you are cooking in a conventional oven you may have to increace the temperatures by 15-25 degrees F depending on the oven.

Also, if there is space in the roasting pan you can cook 2 beef roasts at the same time in the same pan. Just increace the amount of seasoning accordingly.