Posted by Ilene on 10/26/2009, 12:58 pm, in reply to "Re: Chili for 50"
174.124.222.51
--Previous Message--
: 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"
: - - - -
: - - - - - - - - - - - - - - -
:
: 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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