FoodBanter.com - View Single Post - Chili for around 20-30 people

Janet

In article >,
says...
>
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that I see
> there are recipes for doing in the oven, or crockpot but I think for
> so much my overgrown stock pot will be best on stove top.

I make it in a cast iron le creuset with a lid. This quantity does a
meal for two plus one to freeze. You can scale it up.

A pound of minced beef, a large finely chopped onion, ditto garlic.
Sweat the onion in a little oil then brown the meat. If I want to
stretch the quantities I add a large very finely grated carrot (it won't
be visible when cooked and melded in). Add salt, pepper (paprika and
ground black) and the chilli.

I use finely chopped fresh chilli (without the seeds), but if you want
to be sure of not too hot, better use dry chilli powder and start small.
Start with a teaspoon full and taste it later to see if it needs more
heat.

Add a can of chopped tomatoes and one of drained red kidney beans,
and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
gentle simmer, cover and cook for at least an hour until you have a
rich sauce. Keep an eye on it so you can add more liquid if needed.

If I'm home I cook it on the stove top; but if I'm going out I put it
in a low oven on a timer.

Janet UK