Posted by Chef Steve on 10/24/2009, 11:04 am, in reply to "Chili for 50" Link: 'Round the Chuckbox
66.81.45.28
Here's my recipe for 25 portions. Doubling the recipe will give you 50 (8-ounce) portions. You may want to tripple it for heafty eaters, depending what else is on the menu.
You need an 8- to 10-quart stockpot for a single recipe on the stove top. Adjust the size accordingly for larger batches.
* Exported from MasterCook *
Chili and beans
Recipe By:
Serving Size: 25
Categories: Beans, Meat, Soup, Stew and Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ground beef
2 pounds sausage meat -- (country sausage)
3 cups chopped onion
3 cups chopped green bell pepper
3 tablespoons minced garlic
5 bay leaves
1 1/2 teaspoons dried oregano
3 ounces chili powder
1 tablespoon ground cumin
2 teaspoons cayenne pepper
3 tablespoons paprika
1/2 cup all-purpose flour
3 quarts beef broth
48 ounces pinto beans, canned
32 ounces crushed tomatoes
Brown ground beef and sausage meat in a 14-inch deep Dutch oven over medium heat. Drain excess fat. Add onions, green peppers and garlic to meat and cook until vegetables are soft, about 10 minutes.
Add bay leaves, oregano, chili powder, cumin, cayenne, paprika and flour to meat mixture. Cook for about 5 minutes while stirring to develop flavor.
Add 2 quarts beef broth and crushed tomatoes to meat mixture. Cover and simmer for about 2 hours. Add additional beef broth as needed to thin chili to desired consistency. Add beans and heat.
Source: "Joanne of CampCook.com"
Yield: "7 quarts"
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Per Serving (excluding unknown items): 440 Calories; 30g Fat (61.2% calories from fat); 23g Protein; 20g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 1204mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 5 Fat.
Serving Ideas: Should make about 25 (8-ounce) portions with a little to spare.
NOTES: Fills a 14-inch deep Lodge oven. You can cut the recipe in half for a 12-inch standard depth oven.
This is a pretty simple chili but we get a lot of great reviews every time we serve it. It may sound obvious, but the quality of chili powder you use will determine if it's good chili or great chili. I like to go to the Mexican market and buy various bags of ground chili powder, then mix them to my liking. Of course an oven full of corn bread goes great with it!
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